Winery BonavitaRosato
Pink wine
This wine is a blend of 3 varietals which are the Nerello mascalese, the Nerello Cappuccio and the Nocera.
In the mouth this pink wine is a with a nice freshness.
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Rosato from the Winery Bonavita
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosato of Winery Bonavita in the region of Sicily is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Rosato of Winery Bonavita in the region of Sicily often reveals types of flavors of earth, vegetal or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Rosato
Pairings that work perfectly with Rosato
Original food and wine pairings with Rosato
The Rosato of Winery Bonavita matches generally quite well with dishes of shellfish, rich fish (salmon, tuna etc) or appetizers and snacks such as recipes of pasta with mussels, gratin of ravioli with salmon or seed crackers.
Details and technical informations about Winery Bonavita's Rosato.
Discover the grape variety: Nerello mascalese
Elegant, taut reds with a pale ruby colour (often compared to Pinot Noir and Nebbiolo), fine tannins and high acidity, on aromas of red cherry, raspberry, Mediterranean herbs, dried flowers, spices, graphite and volcanic mineral notes. Fine ageing potential. The absolute star of Etna Rosso DOC, thriving on the black lava flows of the north and east contrade. Also in Faro DOC. Native Sicilian high-altitude grape.
Last vintages of this wine
The best vintages of Rosato from Winery Bonavita are 2017, 2023, 2022, 2020 and 2024.
Informations about the Winery Bonavita
The Winery Bonavita is one of of the world's greatest estates. It offers 4 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
