Wines

Rosato - Etna Sciauro doc

Feudo Pignatone Rosasto Sciauro is created from a selection of Nerello Mascalese grapes grown organically on thecontrada(an ancient estate usually aligning with an historic lava flow) of the same name in the municipality of Randazzo on the northern slope of Mount Etna at an altitude of approximately 700 metres. The grapes used in Feudo Pignatone Rosato Sciauro come from vines between 30 and 100 years old. A meticulous selection is carried out in the vineyard to produce a fresh, mineral, savoury rosé wine, an unmistakeable ambassador for the variety and the terroir. 100% Nerello Mascalese

Technical Specifications
Appellation	Etna Rosato Doc Contrada Feudo Pignatone
Variety	100% Nerello Mascalese
Age of the vines	30 to 100 years old
Altitude	700 m above sea level
Date of harvest	11 October 2021
Yield per vine	approximately 900 grams per vine on average
Fermentation	spontaneous, using yeasts naturally present on the grapes in wooden vessels
Vinification	the grapes are harvested by hand and pressed immediately. This is followed by static clarification of the must then fermentation in small wooden vessels.
Ageing	in oak casks for 3 months followed by steel
Appellation	Etna Rosato Doc Contrada Feudo Pignatone
Bottles produced	1,490 75 cl bottles

Emiliano Falsini - Sicilia

“I feel free to interpret wine by humbly listening to what nature wants to tell us through its force and energy, and that is why I am firmly convinced that creating great wine starts in the vineyard.” Since the beginning of my career, I have wanted to learn about and visit other wine-producing region around the world, and this has led me to spend time working and training in California, New Zealand and Argentina, where I enriched my cultural understanding of wine.

Grapes can communicate the richness and diversity of the terroir in which they are grown, and it is this richness and this diversity that have always historically set wines apart and which today I want to pursue in every project I undertake.

Sicilia

Like much of the Italian mainland, Sicily’s winemakers have moved away from producing high-volume, unremarkable wines, to focus on quality wines of great character. Its dry, well-structured red and white wines could not be further removed from the sweet Marsala and Moscato of the island’s past, and this has not gone unnoticed by international markets that have never had such a thirst for Sicilian wines. Sicilian producers have paved the way for other Southern Italian winemakers to begin to exploit the country’s rich environmental diversity, with wines that achieve the potential first admired by the Greeks and Romans.