A rosato made up mainly of Nerello Mascalese, however the grapes comes from vines coplanted with other indigenous Sicilian varietals, both red and white. From one vineyard Anna Martens and her husband Eric Narioo source from, the red pomace soils "impart a distinctive floral lightness to the wine." More from the winemaker:
"As per tradition, both old vineyards are co-planted with a small percentage of Nerello Cappuccio and Alicante, and a mix of indigenous white grapes; mainly Grecanico, Insolia and Minnella Bianca. The vineyards were both harvested in their entirety. The whole bunches were carefully placed into various mastellone (food-grade plastic tubs) for 2 – 3 days with no movement. The bunches were then pressed and fermented to dryness by indigenous yeasts in two Georgian qvevri. Malolactic fermentation was spontaneous. The new wines were left on lees over the winter months. They were then blended at the end of January 201 and bottled without fining or filtration in March 2021." No sulphur.