||The grapes are carefully picked by hand towards the end of September and are carefully put into small containers of 15 kg.
||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 grape 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.
||After the malolactic fermentation is completed, the wine is kept on its fine lees for as in stainless steel tanks, ith regular stirring, before bottling.
||It is a red wine which tradition dictates should be drunk chilled with fish. Among those perfect matches are several traditional dishes from typical of Ragusa (tuna, sword fishm blue fish).
||Price Santa Tresa Frappato Bio Rina Russa 2019 € 8.91