Lamoresca 2023 Rosato

Nero d’Avola 70%, Frappato 25% and Moscato 5%.
Fermented in vertical plastic "tini" without temperature control, no maceration on the skin. Maturation in cement tanks, malolactic fermentation occurred naturally. This year the Frappato is sourced from the youngest vines at home and blended with a Nero d’Avola from Pachino. It’s all given a direct press and aged in concrete for eight months. A little reduced on opening, this has a gorgeous tone, citrus in spades and a pleasant bitterness to finish. Summer in a glass.