Two weeks later to the red harvest, the grapes used to make this rosato are harvested.
Once in the winery these grapes are destemmed, crushed and put in some open steel tanks, where it will be a spontaneous fermentation with their skins for almost 36 hours. This passage is followed by a soft pressure. At least, the wine aged in steel tanks for five months.
The name ‘U’ FUNNALI’ came from the placement of this area of the vineyard, which is called the same. In this part starts a process caused by the rainwater storage that has as a directly consequence a tardive maturation of the grapes.
Production area: Etna (Passopisciaro)
Soil: vulcanic and sandy
District: Porcaria
Grapes: Nerello Mascalese
Growing: tree and espalier
Age of the vineyard: >100 years
Pruning: manual and traditional
Harvest period: end of October
Fermentation: spontaneous with indigenous yeasts
Macertation:in the skins for 36 hours, with the practice of fulling during the morning and the evening
Aging: in steel