Susucaru® Rosato, 2020

Harvested by hand. Destemmed, gentle press, 10 day maceration, spontaneous fermentation in epoxy tanks with indigenous yeasts. Sulphur: values can vary from 5 to 30 mg/l., added or not, depending on the quality of grapes and stability of the wine. Rosé is produced with the same phylosophy and vinification techniques as all the other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes.