Rosematte Nerello Mascalese IGP

Le Casematte is owned by the charismatic Gianfranco Sabbatino and soccer champion Andrea Barzagli, whose collective passion for terroir-driven wines come through in their wines. Located on the northeastern corner of the triangular island, near Messina, Le Casematte’s total surface is a mere 20 hectares – less than 50 acres. And in fact, the winery is located at Faro Superiore, high above the Strait of Messina, where the steep hillsides have a 70% gradient. It was named after two casematte or casemates (also known as bunkers) from World War II that sit on the main property and served as observatories and defensive structures at that time.

From vineyards located at Faro Superiore, high above the strait of Messina. The grapes are harvested and pressed in early fall, and aged in stainless steel and then bottle for a refreshing and bright rosé wine.

Wine exported to

Austria, Canada, USA, Japan, Puerto Rico, Australia, Turks and Caicos

Most recent awards

  • 2017 | James Suckling89
  • 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:


Malolactic fermentation:


Aging containers:

Stainless steel

Bottling period:


Aging before bottling:

3 months

Aging in bottle:

3 months





Vineyard name:

no name

Vineyard location:

Faro Superiore, Messina, Sicily

Vineyard size:

20 hectares (49 acres)

Soil composition:

Calcareous clay and sand

Vine training:



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

Vine density:

5,000-6,000 plants per hectare


71 -75 quintals per hectare



Years planted:


Age of vines:

15-30 years old

Time of harvest:

Mid to late September

First vintage of this wine:


Total yearly production (in bottles):


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 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


Carlo Ferrini