Rosé by Serra Ferdinandea is a blend of Nero d'Avola and Syrah grapes that expresses freshness, delicacy and gentleness. It is briefly aged in steel, leaving it expresses the citrus, floral and fruity fragrance typical of the varietals. It has a clear freshness and a light saline texture that make the sip agile, drinkable and light
Serra Ferdinandea represents one of the very first international investments around Sicilian wine. The project unites in a marriage of intent two important families of oenology, in Italy and France: Planeta is the name protagonist of the rebirth of the territory and of wine production in Sicily in the last 30 years; Oddo, on the other hand, is the name of the French family that has launched an ambitious project of founding new wineries in the world's most vocated territories. Serra Ferdinandea originates on the southwestern coast of Sicily, around Sciacca, in a rugged hilly landscape of clearings and rocky ridges, locally called "serre." On the horizon, to the south, one can guess the place where the legendary Ferdinandea Island emerged in 1831: generated by a powerful underwater volcanic eruption, it remained visible for a few months before sinking completely and disappearing. The label of this rosé is evocative of a myth: a hippocampus with sea dragon wings is transformed at the bottom into a coral root.
The grapes that give rise to Serra Ferdinandea's "Rosato" take root on limestone soils characterized by ancient marine deposits. The vineyards are biodynamically farmed and are located in the immediate hinterland with a sea view: Risinata and Monti Cirami, at 220 and 411 meters above sea level respectively, are harvested by hand in early September, in small 15-kilogram boxes. The two varieties are vinified separately, in the percentages of 70 percent Nero d'Avola and 30 percent Syrah, in steel containers: crushing-destemming is followed by soft pressing, with extraction of part of the must until the desired color is achieved and cold stabilization. Fermentation takes place at a controlled temperature of 15 °C. The resulting wines age on their noble lees until the following January, when blending and final bottling take place.
A family that makes wine in Provence and a winemaker specializing in this type could only give birth to a fascinating-looking "Rosé," which is what Serra Ferdinandea looks like. An interpretation well played on the balance between the aromaticity and the essential freshness of the two important varieties, well preserved by the slightly early harvest. The taste-olfactory references are exemplary: small crisp red fruits, delicate idea of sweetness from riper pulp and a pleasant saline lengthening. The aperitif with seafood finger-food is a must.
Fresh, light, very drinkable, delicate and fragrant
Notes of red citrus, pomegranate, strawberry, hints of rose and Mediterranean herbs