Tenute Nicosia Sosta Tre Santi Etna Rosato Brut Spumante 2020

The extraordinary versatility of Nerello Mascalese also allows the production of classic method rosé sparkling wines of absolute excellence. Like the new Sosta Tre Santi Etna Rosato Brut Millesimato with zero dosage, produced with selected grapes coming from the high lava terraces of the south-eastern side of the volcano. After about 20 months of aging on the yeasts in the bottle, a rosé with an intense and brilliant color and a soft and persistent perlage is achieved.
Of great freshness, flavor and softness, it shows a wide and complex aromatic range that ranges from floral fruity, from honeyed notes to sweet spices.

Nerello Mascalese grape varieties 100%
Alcohol content 11.5% vol.
Total acidity 7 g/l (+/- 0.5)
Dosing zero dosage (pas dosè)
Origin of Etna grapes (Monte Gorna district and other districts on the south-eastern side of the volcano)

Harvest period Between the end of September and the beginning of October (early by 12 days approximately compared to the harvest of grapes destined for Etna Rosso)
Characteristics of the Vineyards
Altitude: 650-750 m above sea level Exposure: South-East.
Microclimate: moderately temperate climate, with an average annual rainfall of approximately 1,000 mm and strong temperature variations between day and night.
Soils: soils composed of volcanic sands, very rich in minerals.
Yield per hectare: approx. 60 quintals. Plants per hectare: approx. 6,000.
Training system: spurred cordon espalier.
Winemaking
The carefully selected grapes are harvested by hand and placed in boxes when the company&s technicians detect the appropriate moment for obtaining the
sparkling wine base, which requires a high total acidity content and low alcohol content sugary. The harvested grapes, after a short cold maceration in contact with the skins are softly pressed and only the first pressing is intended for this product, resulting in yields of 50-60%. Fermentation lasts 3 weeks
at controlled temperature. The base rosé wine thus obtained remains in refinement in stainless steel tanks until the following spring, when it is placed in
bottle with yeasts to start the second fermentation.
Refinement
Remains for approximately 20 months on yeasts and fine lees; follows remuage, disgorgement, topping and packaging. Afterwards, it remains to refine in the bottle for another 6 months approximately before its release on the market.
Color / Antique pink with coppery nuances.
Nose / Complex aroma, with sensations ranging from floral with red fruits, spices, hints of dried flowers, acacia honey, cinnamon and cloves. Fine, soft and long-lasting perlage.
Palate/ Warm and structured in the mouth, it has a nice freshness and a soft and elegant taste, in which the same ones recur honeyed and spicy notes perceptible on the nose. Hits the big one flavor of mineral origin and long persistence.

Pairings
At the table it goes well with shellfish risottos, tasty tuna-based dishes, stewed cod, but also cured meats and semi-mature cheeses, roast beef, spicy meats and rabbit hunter style.