I Perrini Negroamaro sicily rosato Subsequently the grapes are pressed

Subsequently the grapes are pressed and fermentation with indigenous yeasts and aging in steel continues for about 6 months

and a bitter almond finish make it a great food pairing wine

and have reworked an old palmento in one of their vineyards as a winery

Etna and eastern Sicilian wines

I Perrini Negroamaro sicily rosato Subsequently the grapes are pressedIn the southernmost part of the heel of the "Italian boot", otherwise known as the Salento Peninsula of the Puglia region, the Perrini family has been growing grapes and making wine for generations. For many years, most of their fruit was sold off to ngociants. Current generation Vito and his sister Mila Perrini set about changing that in the 1990's, building an underground cellar and converting their fifty hectares to certified organic viticulture