Variety: 100% Nerello Mascalese

Soil: Sand and volcanic rock

Training System: Espalier and bush trained

Vinification: The harvest is done manually in small boxes.
Then the grapes are cooled to 8 °C before soft pressing, and left to macerate in the press for about 5-6 hours.
Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature (12 °C) for about 14-16 days.

Winemaker: Vito Giovinco

L'articolo Etna Rosato DOC<br>
<small>Tre Versanti</small> proviene da Giovinco Wines.

Variety: 100% Nerello Mascalese

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The harvest is done manually.
The grapes are then cooled to 8 °C before being gently pressed.
The colour is obtained by a short maceration inside the press for about 4 hours at low temperature.
Alcoholic fermentation is carried out in stainless steel tanks at a controlled temperature (12°C) for about 14 days.

Winemaker: Vito Giovinco

L'articolo Alma<br>
Rosato<br>
<small>Terre Siciliane IGT</small> proviene da Giovinco Wines.