The Gerbino Rosato is made with the most important Sicilian indigenous grape, Nero d’Avola, from the Fiuminello vineyard, in the countryside of Sambuca di Sicilia (over 800 meters above sea level). Hand-picked grapes are destemmed, maceration on the skins for about 2 hours at controlled temperature. Fermentation in stainless steel tank. Aging on fine lees for 3 months.
Pale pink color with violet reflections. Sicilian citrus fruit on the nose. Rhubarb and crushed strawberry. In the mouth round, soft, elegantly mineral.