Lamoresca Rosato

Winemaker: Filippo Rizzo

Appellation: Sicily, Italy

Grape Varieties: 20% Frappato, 75% Nero D'Avola, and 5% Zibibbo

“Our Rosato is a mix of traditional grapes that capture the Sicilian style of Rosato. It's refreshing and full of Mediterranean flavors. The blend of Frappato and Nero d'Avola brings in the playfulness and structure, and a bit of Zibibbo adds a subtle flowery touch. Perfect for relaxed moments, as an aperitif or combined with seafood.

Our Rosato 2023 is unique due to challenges with downy mildew during the 2023 harvest, leading to a shortage of Frappato. Consequently, this year's blend comprises 20% Frappato, 75% Nero D'Avola, and 5% Zibbibo, resulting in a captivating Rosato with a delightful balance of structure and playful red fruit notes.

The higher proportion of Nero D'Avola lends a much deeper color than usual, making for a truly special and intriguing rosé. Even though we find this structure interesting, we will return to the normal ratio of Frappato next year.”

3-4 hours of skin maceration in vertical "tini", then a gentle pressing and aging in stainless steel tanks.

Filippo Rizzo and his wife Nancy met many years ago while Filippo owned and operated a small restaurant in Belgium. At that time Filippo was among the first to be talking about and serving natural wines anywhere outside of Paris. His family had ties to Sicily and he was truly passionate about the preservation of the land and the importance of additive free wine. After years in restaurants and retail Filippo decided to get back to the land the best way he knew how, become a winemaker. With a scant 11 hectare farm, 4 of which are under vine, Filippo and Nancy have built the tiny Lamoresca estate from the ground up. While reviving his own olive groves and vines, Filippo spent several vintages with his comrade and fellow winemaker Frank Cornelissen making wine high on the slopes of Mt. Etna. La Moresca is the only winery for roughly 50 square km’s and Filippo and his farm hand Gaetano work the land endlessly by hand. 
Lamoresca is located in the southern most corner of the province of Catania, between Etna and Gela on the southern coast, at ~450 meters above sea level. The area has a combination of deeply compressed sandstone soils mixed with calcium and iron rich clay. The old vines are a mixture of nero d’avola, grenache and nerocapitano (frappato) for the reds, and the extremely rare vermentino corso and some roussanne for the white; all of which are worked without the aid of any chemical or pesticide. The wines are naturally fermented without temperature control and only minimal sulfur is used, and only if deemed absolutely necessary.