Metodo Classico Rosè Brut
From the first bunches of Nerello Mascalese and Nerello Cappuccio de La Gelsomina, a Classic Method Rosé able to surprise on the nose and palate anyone who, with curiosity, is preparing to taste it.
Nerello Mascalese, Nerello Cappuccio
Volcanic soil 520 metres above sea level
Rose with a point of color that turns on cherry
Intense, fragrant and fruity aroma with a fresh and pleasant taste with good aromatic persistence
Lively froth and fine-grained, fine and persistent perlage
It can be served as an aperitif and goes well with delicate foods such as fish, risotto, vegetables and seafood
Aging at least 30 months on yeasts
The soil of Etna is both lava and clay, fruit of numerous eruptions that have occurred over the centuries, which allowed the dust to settle on the fields and the magma to crystallize. This has made it a place with absolutely unique mineral characteristics, in which indigenous varieties of the volcano are cultivated at 550 meters above sea level, such as Nerello Mascalese, Nerello Cappuccio, Carricante and Moscato dell’Etna.