Giovanni Aiello’s rosé moves vigorously in the glass. A particular wine, which is born in a shallow, clayey and calcareous soil, where the roots of the plants creep into the karstic fissures. The grapes, gently pressed and de-stemmed, remain in contact with the skins for a few hours. At the end of the maceration, after the racking, the must is fermented in steel at a controlled temperature. At the end of fermentation, after the first racking, the wine remains on the fine lees until February. Continuous batonnage broadens the volume and harmonizes the taste.