Grape: Malvasia/Moscadella/Insolia/Nerello Mascalese
Susucaru Rosato is produced with the same philosophy and vinification techniques as all their other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Organically farmed grapes are hand harvested, then destemmed and lightly crushed. Native yeast fermentation and skin contact for about 10 days. Ages in epoxy tank. Unfined, unfiltered, with a touch of sulfur added at bottling.
This is a rosé that drinks more like a light red. Delightful bright red fruit with a refreshing, slightly peppery finish.
This is a very small production, highly allocated wine.