Luna Rosato

Classification: Terre Siciliane IGT
Varieties: 100% Nero d'Avola
Alcohol by volume: 12,5% vol. (the alcohol content is indicative and may vary by +/- 0.50% by vol.)

Area of production: Salaparuta, 450 masl, southeast aspect
Soil: Medium soil texture, from moderately deep to deep with a rich skeleton consisting of abundant pebbles, slightly calcareous and patches of dark vegetal soils.
Training and pruning: Upwards-trained vertical trellis, guyot
Yield per hectare: 7000 kg for hectare

Vinification: After maceration temperature at 8 C° for eight hours, the must is separated from the skins and then starts the fermentation process at 12-14 C° for about 20 days.

The Estate

The secret of a good wine starts from the land.

The estates stretch across the Belice valley, just a few kilometers from the small town of Salaparuta, in bucolic and rural settings where still is a total integration between humans and nature.

A scene of enchanting beauty, surrounded by the bright colors of Sicily, made of green slopes dotted with grapevines and rolling soft hills. In this idyllic landscape stretch the 45 hectares of land.

The area, particularly suited for wine-growing, is a realm where grapevines thrive in these climatic conditions and exceptional terroirs.

After ripening naturally, these golden grapes, kissed by the sun and caressed by the cool breeze, concentrate the noblest elements, ideal to create fine wines with good structure and body.

The grapes grown on these lands include native and non-native varieties. You can find the, such as Catarratto, Grecanico, Inzolia, Grillo and Nero d’Avola, as well as the most famous international varieties such as Merlot, Cabernet Sauvignon and Syrah that reach their finest expression on these lands.

The union between the natural elements and the great skill of men, tradition and innovation, and respect for the land, together with unceasing research, have led the company to produce fine wines and achieve excellent results crowned by a great success in national and international markets.

The Cellar

We know how to best preserve traditions.

The company firm seeks to make the most of its wine heritage through rigorous selection in the vineyard, careful work in the cellar and research. The traditions handed down from previous generations are therefore improved and updated constantly by technologic innovations.

In our cellar everything is geared toward functionality: after the harvest, strictly done by hand, the grapes are sent off in a short time for winemaking.

The wines are fermented in steel silos at a controlled temperature, while the red wines are left to age in a small cellar built in the basement. To give the wine the right complexity, aging takes place in barrels and casks.

Here the wines are constantly monitored and tasted by experts: only once the wines reach their maturity will they be bottled and continue aging.

The bottling line is modern and highly technological for a better preservation of the organoleptic characteristics of each wine.

This is our philosophy: the pursuit of quality in the respect of the environment, the exaltation of the terroir with the enhancement of its deepest peculiarities and consumer protection.

All these elements play a key role in our choices, but we do not seek only enological rigor or research cellar techniques: we consider them only starting points. To us passion is the genuine ingredient that makes a wine a great wine.