• Crafts

  • Vegans

  • Macerated on the skins

  • Organic

Santa Tresa Rosa di Santa Tresa Bio 2019

€9.76
+ -

Description

Details of wine

Santa Tresa is a company relaunch project in which the typical attention of Northern entrepreneurs is combined with the passion emanated from the Sicilian land.

It was the nineties when the brothers Stefano and Marina Girelli decided to bet on this project with great potential, investing passion and know-how.

Today Santa Tresa is an organic farm not by choice but by philosophy, where red earth is the theater of life that gives the vineyard all the characteristics of the terroir.
A land where biodiversity is a resource to be integrated during every phase of vine production.

Here the Frappato and Nero d'Avola are found, with which this Rosa di Santa Tresa Bio is made. The typical pink color comes from maceration on the skins, which takes place after the manual grape harvest and gentle pressing.

The result is a rosé with a great personality, symbol of Sicilianity and ambassador of its decline

SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO

Color

Bellissimo rosa pallido.

Smell

Sentori di rame, belle note di frutti di bosco con sentori di viola e di rosa.

Taste

Elegante e persistente con lampone e fragolina di bosco e acidità eccellente.

Pairings

Estremamente versatile, si abbina perfettamente a piatti leggeri a base di verdure o pesce, o carni bianche. Ideale con il sushi, o come aperitivo.

Details

Features

YEAR 2019
VINES 50% Nero d'Avola, 50% Frappato
ALCOL 13.00
FORMAT 0,75 L Standard
COLLECTED Le uve Nero d'Avola e Frappato vengono raccolte a mano e messe in piccoli contenitori da 15 kg. Il Nero d'Avola viene raccolto verso la metà di Settembre e il Frappato a fine mese.

Details

Informations

CLASSIFICATION IGT Terre Siciliane
TEMPERATURE 8-10
LOCATION Vittoria (RG)
REFINEMENT Una volta terminata la fermentazione, i due vini vengono assemblati insieme sulle fecce fini per 3-4 mesi prima dell'imbottigliamento.
ANNUAL PRODUCTION 0
WINEMAKING Raffreddiamo l'uva per una notte in una cella frigorifera per abbassare la temperatura a 6-8 °C, proteggendo così le caratteristiche aromatiche dell'uva. Macerazione naturale sulle bucce nella pressa pneumatica, a temperatura fredda, per 2 ore per il Nero d'Avola e 4 ore per il Frappato. L'uva viene pigiata molto delicatamente fino ad un massimo di 0,6 bar. Il mosto viene conservato per una notte a 10 °C per consentire la sedimentazione naturale. Segue la fermentazione, che avviene ad una temperatura di circa 17 °C per circa 12 giorni.

Details

Awards

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CELLAR

Name: Santa Tresa
Start-up year: 2002
Cultivated hectares: 39
Winemaker name: Stefano Chioccioli
Address: Contrada Santa Tersa - Vittoria (RG)
Web Site: www.santatresa.com

We want to tell you, with and through wine, the incredible encounter of Sicilian cultures. We produce authentically Sicilian and strictly organic wines. We want to accompany you to discover places, products, cultures and techniques. Through our work we want to convey love for this incredible territory. Our curiosity has prompted us to re-evaluate varieties and production techniques capable of combining ancient traditions and innovative oenological approaches. Santa Tresa, is a jewel made of microclimate, biodiversity and culture. Our work is not limited only to adhering to the rules laid down for organic cultivation but it becomes philosophy, objective, study and finally result. The people of Santa Tresa, no longer mistress but guest and custodian of a unique legacy: the biodiversity of Vittoria. Choosing Santa Tresa, we offer you strictly organic wines of high wine level. You will have the certainty of a product that not only respects but promotes and preserves a terroir and a generous nature that only human respect is enough to produce wonderful fruits. When you choose Santa Tresa, you demonstrate that you have in your DNA the seed of discovery. You will get to know unique varieties that may have been little enhanced and ancient techniques, such as the use of terracotta amphorae, which together with modern methods and an innate predisposition to experimentation, make our wine unique.