Lamoresca Rosato


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Beginning with a week long skin fermentation of Zibibbo, amounting to 3-4% of the total Nero d’Avola and Frappato are destemmed and crushed(roughly 50/50 depending on the vintage) into the plastic tank with the Zibibbo Pied de Cuve and macerates for 3-4 hours. An old-fashioned manual basket press for softly pressing the must back into the plastic ‘tini’ for the remaining fermentation. The wine is aged in concrete through the winter and is racked at least three times. He does not believe in filtering ever but he will sometimes use miniscule doses of sulfite at bottling in order to protect the wine for travel depending on pH and VA.

SKU: 65e336c4-c10f-4ac2-97f1-e51679b85082
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