Rosato di Martinella
The autochthonous grape Nerello Mascalese, which grows closer to the forest from the single vineyard Contrada Martinella, is used to produce the famous Rosato di Martinella. These planted vines that face the forest side contribute to the freshness of the wine.
After a meticulous grape selection by hand, the grapes undergo a four-hour maceration process with skin contact and afterward, they get softly pressed.
The fermentation then occurs at a controlled temperature of 16-18 °C for a few weeks, and the wine rests afterward on fine lees for three months. The rosé ages for another month in the bottle to conclude its evolution.
Through this process, the rosé achieves its elegant structure and delivers the mineral flavors of the volcanic soil.
Technicalities
Wine type | Rosé |
Winery | VIVERA Soc. Semp. Agr. di L. Vivera |
Region | Sicily |
Production area | Linguaglossa |
Vintage | 2022 |
Classification | DOP |
Cultivation | Organic |
Grape variety | Nerello Mascalese |
Sizes | 0.75L / 1.5L |
Alcohol content | 12.5% Vol. |
Bottles produced | 3,000 0,75L |
Service temperature | 12 °C |
Soil type | Volcanic soil on Etna |
Altitude | 600 m a.s.l. Etna |
Grape harvest | First week of September |
Training system | Vertical trellis; spur pruned cordon |
Planting density | 5,500 per ha on Etna |
Vinification | After four hours of maceration with skin contact, the grapes are softly pressed; fermentation takes place at 16-18 °C |
Refinement | Afterward, the wine rests on the fine lees for 5 months and in bottle for one month |
Aging potential | Through 2025 |
Taste | Dry, crispy, very mineral, gentle tannins, long finish |
Color | Clear pink with cherry hue |
Aroma | Raspberry, wild strawberries, pomegranate, prickly pear, cherry aromas and floral notes |
Acidity | 5.4 g/L |
Reducing sugar | 1.5 g/L |
Allergens | Sulphites |
EAN | 8055349710068 |
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