Rosematte Nerello Mascalese IGP

100% Nerello Mascalese. Bright coral pink in color, the wine’s bouquet has notes of small red fruit like wild strawberry and red currant as well as flowery notes of Mediterranean herbs and minerality. Fresh and delectable with crisp fruit flavors and wonderful acidity. Light, refreshing, and zesty on the palate with a lingering finish.

“Le Casematte is deeply rooted in the territory and its history but also values the needs of contemporary wine production.”


Wine exported to

Japan, USA

Most recent awards

  • 2020 | James Suckling90
  • 2016 | Vinous89
Grape Varieties:

100% Nerello Mascalese

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

10 days

Type of yeast:

Selected yeast

Fermentation temperature:

16 °C (60.8 °F)

Length of maceration:

2h

Malolactic fermentation:

No

Aging containers:

Stainless steel

Bottling period:

March

Aging before bottling:

3 months

Aging in bottle:

3 months

Closure:

diam

Organic:

No

Vineyard name:

no name

Vineyard location:

Faro Superiore, Messina, Sicily

Vineyard size:

20 hectares (49 acres)

Soil composition:

Calcareous clay and sand

Vine training:

Guyot

Altitude:

250-370 meters (820 and 1,215 feet) above sea level

Vine density:

5,000-6,000 plants per hectare

Yield:

71 -75 quintals per hectare

Exposure:

Northeastern

Years planted:

1999

Age of vines:

15-30 years old

Time of harvest:

Mid to late September

First vintage of this wine:

2014

Total yearly production (in bottles):

3,000

Tasting notes:

Bright coral pink in color, the nose has notes of small red fruit like wild strawberry and red currant; flowery notes of Mediterranean herbs and minerality. Fresh and delectable with crisp fruit flavors and wonderful acidity. Light, refreshing and zesty on the palate with a lingering finish.

Serving temperature:

Best served at 6-8 °C (42.8-46.4 °F);

Food pairings:

Tuna steak cooked with capers and olives as well as other complex fish preparations.

Aging potential:

3 years

Alcohol:

Alcohol cont.: 12,5/13% by vol.; dry extract: 20 g/l; residual sugar: <5 g/l; total acidity: 6.5 g/l; pH: 3.2

Winemaker:

Carlo Ferrini