Tormaresca Calafuria Rosato Salento IGT

The grapes were picked by hand, destemmed, and given a soft and delicate pressing. The must went into stainless steel tanks at a temperature of 50° Fahrenheit (10° centigrade) to favor a natural static settling of impurities. The fermentation was carried at a low temperature, 61° Fahrenheit (16° centigrade) to conserve to the maximum extent the primary aromas. A brief stay in stainless steel on the wine’s own lees then followed.