Faro di Bonavita is one of only two company labels, this small company owns, in fact, no more than two and a half hectares of vineyards between the villages of Faro Superiore and Cucuraci, between 250 and 300 metres above sea level. The choice is to work in absolutely natural agriculture, respecting the environment and the vineyards that reach 80 years of age: no use of chemical fertilisers, the contribution of organic substance through green manure of legumes and grasses; no use of herbicides and insecticides; prudent green pruning interventions to limit pesticide treatments to the strictly necessary (low dosages of copper and sulfur); thinning of excess bunches, if necessary. The Nerello Mascalese, Nerello Cappuccio and Nocera grapes are harvested between the first and second ten days of October and macerated for about 12 hours, after which they are fermented in steel. The refinement lasts for 6 months, always in steel.

ROSATO BONAVITA: TASTING

Bonavita's Rosato enters the glass with a beautiful bright raspberry red colour. The nose is rich in red fruits and acid flowers, with hints of pink grapefruit and Mediterranean herbs. The mouth is fresh, savoury, slightly tannic and aromatically in line with the nose. To be tasted accompanied by marinated beef carpaccio.