The Wine People Red Wine - Santa Tresa Frappato Sicily 75cl

"Rina Russa" means "red sand" in Sicilian dialect.

Harvest:
The grapes are carefully picked by hand towards the end of September and are carefully put into small containers of 15kg.

Vinification:
The grapes are chilled overnight in a refrigerated room to lower the temperature to 6-8°C, in order to preserve the particular qualities of the Frappato. After a very gentle destemming and crushing the grapes are fermented at a temperature of about 18-22°C for 10-12 days. The wine is separated from the skins and malolactic fermentation is allowed to take place naturally.

Ageing:
After the malolactic fermentation is completed, the wine is kept on its fine lees for about 4-6 months in stainless steel tanks, with regular stirring, before bottling.

Tasting notes:
Rina Russa genuinely has its own unique style, as the Frappato grapes come from ancient clones developed on Santa Tresa's own estate. It has a very beautiful light cherry colour, with a fresh and vibrant bouquet, reminiscent of wild strawberries and a beautifully balanced palate, with silky smooth fruit, a real freshness running through it and a surprisingly long finish.

To serve:
Rina Russa is a red wine in a class of its own and with its extraordinary fruitiness, it is a red wine which tradition dictates should be drunk with fish. Among those perfect matches are several traditional dishes from typical of Ragusa – tuna, sword fish, blue fish.
A really versatile red, best served at room temperature (18-20°C) with cured meats and cheeses, but with fish, serve at around 14-16°C.

Label design inspiration:
It is no mystery how central wine was to Greek culture , which brought so much to the island of Sicily and its people. Rina Russa features the black figures found on ancient Greek vases, a tribute to the meeting of peoples and cultures.