Rossojbleo is made from grapes grown in the Ragoleti vineyards, Monti Iblei (Ragusa). These Nero d’Avola plantings were settled in the early ’90s with 1.20m x 0.9m vine spacing, resulting in a density up to 8,900 plants/hectare. They also follow a low-bush training system with organic dry-farming. Additionally, altitude and wide-ranging day/night temperatures mitigate the warm Mediterranean climate. The soil is alkaline, composed of limey marls (terre bianche) with an overlay of reddish clay rich in iron oxides.
Rossojbleo is meant as the entry-level, Nero d’Avola, yet is capable of delivering authentic varietal character and the bold signature of the Sicilian terroir. Served slightly chilled, its a great match for grilled seafood in summertime. The bouquet is redolent of sweet raspberry jam intermixed with undertones of mint and cinnamon. In the mouth the wine offers bright all-natural acidity and approachable structure, with savoury fruit flavours and a markedly sapid, mineral finish. Tannins are ripe and sweet-tasting, followed by a persistent aftertaste of raspberry jam and spices. A genuine entry-level Nero d’Avola whose body and aromatic complexity exceed the acquired expectations for such a price.