For the Rosato, Filippo begins with a week long skin fermentation of Zibibbo, amounting to 3-4% of the total wine. He de-stems and crushes Nero d’Avola and Frappato (roughly 50/50 depending on the vintage) into the plastic tank with the Zibibbo Pied de Cuve and macerates for 3-4 hours. He uses an old-fashioned manual basket press for softly pressing the must back into the plastic ‘tini’ for the remaining fermentation. The wine is aged in concrete through the winter and is racked at least three times. He does not believe in filtering ever but he will sometimes use miniscule doses of sulfite at bottling in order to protect the wine for travel depending on pH and VA.