SRC stands for Rori Parasiliti, his wife Cinzia, and their daughter Sandra. They started in 2013 making just 3,000 bottles. They've grown since then, but not in a rush. They work 17 hectares across five distinct contradas between Solicchiata and Randazzo. They farm organically on the northern slopes of Mount Etna, from 650 to 1,000 metres elevation. Old vines. Really old. Between 50 and 120 years. The soil is igneous volcanic rock. They do little in the vineyard and little in the cellar. This rosato is a blend of mostly Nerello Mascalese. Destemmed, then pressed for just six or seven hours. Free run and pressed juice go into stainless steel together. No sulfur added. The colour is dark pink. The fruit is expressive, dark berry, almost crunchy. The minerality shoots through like a wire, but there's also this mellow softness on the palate, something creamy. A little tannin. A little blood orange. It's just fascinating. This is the type of rosé I crave when I've had a very productive day and the sun is shining and you just feel like celebrating that you get to do what you're doing and life feels nice and cheerful for a moment. Have it with grilled fish, roasted vegetables, a plate of olives marinated with citrus peel and coriander. Yes, we get that specific with pairings.
