The "All'Antica" introduces a rosato to the offerings at Scirto, but one that is not made up of a collection of lesser harvests at their sites for Don Pippinu or A'Culonna, but one that is selected as equally by its distinctive terroir as the others. The wine is a blend of approximately 85% Nerello Mascalese and 15% Nerello Cappuccio grown in the contrada Pirao, at 1000m above sea level, in Randazzo. The vines here are young for Scirto, they are a mere 60 years old, on average, making this site their ideal selection for an expressive and pretty hue of Nerello that still retains a touch of 'nerbo'. This rosato is made by way of salasso, after a mere 12 hours on the skins, lending an elegant expression resonating all the volcanic terroir's beautiful top notes. Native yeast ferment, as always; no fining or filtration or gadgetry tricks. Just pure and full of the intangible and word-defiable qualities we're all really looking for in a bottle of wine.

https://schatziwines.com

The "All'Antica" introduces a rosato to the offerings at Scirto, but one that is not made up of a collection of lesser harvests at their sites for Don Pippinu or A'Culonna, but one that is selected as equally by its distinctive terroir as the others. The wine is a blend of approximately 85% Nerello Mascalese and 15% Nerello Cappuccio grown in the contrada Pirao, at 1000m above sea level, in Randazzo. The vines here are young for Scirto, they are a mere 60 years old, on average, making this site their ideal selection for an expressive and pretty hue of Nerello that still retains a touch of 'nerbo'. This rosato is made by way of salasso, after a mere 12 hours on the skins, lending an elegant expression resonating all the volcanic terroir's beautiful top notes. Native yeast ferment, as always; no fining or filtration or gadgetry tricks. Just pure and full of the intangible and word-defiable qualities we're all really looking for in a bottle of wine.

https://schatziwines.com

The "All'Antica" introduces a rosato to the offerings at Scirto, but one that is not made up of a collection of lesser harvests at their sites for Don Pippinu or A'Culonna, but one that is selected as equally by its distinctive terroir as the others. The wine is a blend of approximately 85% Nerello Mascalese and 15% Nerello Cappuccio grown in the contrada Pirao, at 1000m above sea level, in Randazzo. The vines here are young for Scirto, they are a mere 60 years old, on average, making this site their ideal selection for an expressive and pretty hue of Nerello that still retains a touch of 'nerbo'. This rosato is made by way of salasso, after a mere 12 hours on the skins, lending an elegant expression resonating all the volcanic terroir's beautiful top notes. Native yeast ferment, as always; no fining or filtration or gadgetry tricks. Just pure and full of the intangible and word-defiable qualities we're all really looking for in a bottle of wine.

https://schatziwines.com

The "All'Antica" introduces a rosato to the offerings at Scirto, but one that is not made up of a collection of lesser harvests at their sites for Don Pippinu or A'Culonna, but one that is selected as equally by its distinctive terroir as the others. The wine is a blend of approximately 85% Nerello Mascalese and 15% Nerello Cappuccio grown in the contrada Pirao, at 1000m above sea level, in Randazzo. The vines here are young for Scirto, they are a mere 60 years old, on average, making this site their ideal selection for an expressive and pretty hue of Nerello that still retains a touch of 'nerbo'. This rosato is made by way of salasso, after a mere 12 hours on the skins, lending an elegant expression resonating all the volcanic terroir's beautiful top notes. Native yeast ferment, as always; no fining or filtration or gadgetry tricks. Just pure and full of the intangible and word-defiable qualities we're all really looking for in a bottle of wine.

https://schatziwines.com

The "All'Antica" introduces a rosato to the offerings at Scirto, but one that is not made up of a collection of lesser harvests at their sites for Don Pippinu or A'Culonna, but one that is selected as equally by its distinctive terroir as the others. The wine is a blend of approximately 85% Nerello Mascalese and 15% Nerello Cappuccio grown in the contrada Pirao, at 1000m above sea level, in Randazzo. The vines here are young for Scirto, they are a mere 60 years old, on average, making this site their ideal selection for an expressive and pretty hue of Nerello that still retains a touch of 'nerbo'. This rosato is made by way of salasso, after a mere 12 hours on the skins, lending an elegant expression resonating all the volcanic terroir's beautiful top notes. Native yeast ferment, as always; no fining or filtration or gadgetry tricks. Just pure and full of the intangible and word-defiable qualities we're all really looking for in a bottle of wine.

https://schatziwines.com

The "All'Antica" introduces a rosato to the offerings at Scirto, but one that is not made up of a collection of lesser harvests at their sites for Don Pippinu or A'Culonna, but one that is selected as equally by its distinctive terroir as the others. The wine is a blend of approximately 85% Nerello Mascalese and 15% Nerello Cappuccio grown in the contrada Pirao, at 1000m above sea level, in Randazzo. The vines here are young for Scirto, they are a mere 60 years old, on average, making this site their ideal selection for an expressive and pretty hue of Nerello that still retains a touch of 'nerbo'. This rosato is made by way of salasso, after a mere 12 hours on the skins, lending an elegant expression resonating all the volcanic terroir's beautiful top notes. Native yeast ferment, as always; no fining or filtration or gadgetry tricks. Just pure and full of the intangible and word-defiable qualities we're all really looking for in a bottle of wine.

https://schatziwines.com

The "All'Antica" introduces a rosato to the offerings at Scirto, but one that is not made up of a collection of lesser harvests at their sites for Don Pippinu or A'Culonna, but one that is selected as equally by its distinctive terroir as the others. The wine is a blend of approximately 85% Nerello Mascalese and 15% Nerello Cappuccio grown in the contrada Pirao, at 1000m above sea level, in Randazzo. The vines here are young for Scirto, they are a mere 60 years old, on average, making this site their ideal selection for an expressive and pretty hue of Nerello that still retains a touch of 'nerbo'. This rosato is made by way of salasso, after a mere 12 hours on the skins, lending an elegant expression resonating all the volcanic terroir's beautiful top notes. Native yeast ferment, as always; no fining or filtration or gadgetry tricks. Just pure and full of the intangible and word-defiable qualities we're all really looking for in a bottle of wine.

https://schatziwines.com

The "All'Antica" introduces a rosato to the offerings at Scirto, but one that is not made up of a collection of lesser harvests at their sites for Don Pippinu or A'Culonna, but one that is selected as equally by its distinctive terroir as the others. The wine is a blend of approximately 85% Nerello Mascalese and 15% Nerello Cappuccio grown in the contrada Pirao, at 1000m above sea level, in Randazzo. The vines here are young for Scirto, they are a mere 60 years old, on average, making this site their ideal selection for an expressive and pretty hue of Nerello that still retains a touch of 'nerbo'. This rosato is made by way of salasso, after a mere 12 hours on the skins, lending an elegant expression resonating all the volcanic terroir's beautiful top notes. Native yeast ferment, as always; no fining or filtration or gadgetry tricks. Just pure and full of the intangible and word-defiable qualities we're all really looking for in a bottle of wine.

https://schatziwines.com