Rossojbleo, Gulfi s__crisp-and-fresh Alongside the botanical flavours and

Alongside the botanical flavours and aromas of gentian root

lamb cutlets

fine tannins are beautifully balanced by bright acidity

the fruit is pressed and the remaining alcohol infusion is then matured in neutral containers for over six months

Rossojbleo, Gulfi s__crisp-and-fresh Alongside the botanical flavours andNero d'Avola as you've never tasted before. Gulfi have breathed a life into this grape that no one else has. From the area surrounding Noto, just outside of Avola, the Nero d'Avola grapes for Rossojbleo are selected from various vineyards in Chiaramonete Gulfi and Ragoletti. The vines are trained according to the traditional Alberello method. Harvest occurs mid September, after which there is a short maceration period at a controlled temperature.