Molino A Vento Rosato 2019

Grown in the distinctive 'black earth' of the Trapani hinterland, this rosato is cultivated in soils rich in silt-clayey substances – compact, drought-resistant, and ideal for nurturing both red and white varietals. The grapes are hand-picked, then fermented and aged in stainless steel tanks for 3 months, followed by 2 months in bottle prior to release. The result is a crisp and lively rosé with a pure expression of Sicilian terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Light-bodied, Fresh
Grape Varietal: Native Sicilian red varietals
Tastes Like: Red berries, rose petals, mineral finish
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Appellation: Terre Siciliane IGT
Region: Sicily, Italy
Terroir: Silt-clayey 'black earth' soils
Aging: 3 months in stainless steel, 2 months in bottle
Serving Temperature: 8–10°C – Best served chilled

Molino a Vento is part of the Tenute Orestiadi estate in Sicily, a winery known for honouring the diverse and ancient terroirs of the island. Located in the hills of Gibellina, the estate uses sustainable methods and focuses on native grape varietals. Their rosato reflects the purity of the land and the craftsmanship behind each small-batch wine.

Seafood: Prawns with garlic and lemon or seafood salad.
Poultry: Grilled chicken with herbs or turkey sliders.
Vegetarian: Tomato and basil bruschetta or roasted capsicum salad.
Meat: Lightly grilled lamb or pork souvlaki.

Brie: Creamy and mild, balancing the wine's crisp fruit.
Gruyère: Nutty and smooth, enhancing its floral notes.
Camembert: Soft and savoury, ideal for the wine's acidity.
Fresh Goat's Cheese: Tangy and fresh, matching the wine's vibrant style.

Insalata di Riso (Sicilian Rice Salad)

Ingredients:

• 250g rice
• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 100g green olives, sliced
• 100g tuna in olive oil, drained
• 2 hard-boiled eggs, chopped
• 4 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook rice in salted water, drain, and cool.
2. In a large bowl, combine rice with vegetables, tuna, eggs, and olives.
3. Drizzle with olive oil, season, and mix gently.
4. Chill before serving and garnish with parsley.
5. Perfectly paired with a glass of Molino A Vento Rosato for a fresh Sicilian lunch.