Santa Tresa has been active in the wine industry since 1697. They have 50 hectares of land and are located in southern Sicily. Since 2000, it has been owned by Stefano and Marina Girelli. Grape cultivation has been completely organic for years, which is why the winery decided several years ago to become certified as an organic wine producer. The soil of the vineyard is very fertile due to the proximity of Mount Etna. The soil consists of a layer of red loam, with a thick layer of limestone beneath. This limestone acts as a silt and stores water, ensuring that the vines receive sufficient moisture even in high temperatures.
The grapes are carefully harvested by hand towards the end of September and delicately placed in small 15-kilogram containers. The grapes are cooled overnight in a refrigerated room to lower the temperature to 6-8 degrees Celsius, preserving the unique characteristics of the Frappato. After being very gently destemmed and crushed, the grapes are fermented for 10 to 12 days at a temperature of around 18-22 degrees Celsius. The wine is separated from the skins and malolactic fermentation is allowed to proceed naturally. After this, the wine is aged on its fine lees in stainless steel tanks for approximately 4 to 6 months.
The Rina Russa Frappato has a beautiful, light cherry color, with a fresh and vibrant bouquet. The aroma is reminiscent of strawberries, and it has a wonderfully balanced palate with silky-smooth fruit. This freshness continues into the surprisingly long finish. Rina Russa is a red wine in a class of its own, and with its exceptional fruitiness, it is traditionally paired with fish.
