Red Fruit and Mineral,
BODY: Medium -
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): Moderate (9-12%)
Origin: Sicily, Italy
Grape Varietals:
Nerello Mascalese and Alicante Bouschet
Winemaking:
Natural
Wild yeast and Extended Skin Contact
Maturation: 7-12 Months Fibreglass Tanks
Awards:
WESTERN FOOD PAIRING
Barbecued red meats, tomato based pastas, or picnic food
ASIAN FOOD PAIRING
Grape Varietals & Region: Blend of mostly Nerello Mascalese (85%) with other local varietals: Nerello Capuccio, Allicante Boushet, Minella and Uva Francesa. From the Vineyards of Picciolo, Malpasso, Campo Re, Crasà, Piano Daini, Feudo di Mezzo in Sicily, Italy
Taste Profile: Susucaru Rosso expresses Etna as produced in a more traditional way of blending different contrada’s as well as different varietals to obtain a fragrant, elegant and fluid wine with structure and personality. Bright ruby red color with aromas of red fruit & minerality
Winemaking Process: Alcoholic fermentation with authoctone yeasts with contact with the skins for 60 days Aging Some months in neutral resin vats of 1500 or 2500 litres
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
