The Brutto Bianco has gained a sister wine by the name of Rosa. Since we have already explored several possible explanations for the name Brutto in the description of the Brutto Bianco, we will refer readers to that entry for further speculation.
Like its sibling, Brutto Rosé is a bottle-fermented Frizzante made according to the metodo ancestrale. For the blend, Aldo relies on his established trio of red grape varieties.
First, there is Syrah, which has found a second home in the hills and mountains south of Palermo. Second is Nerello Mascalese, the great red grape of Mount Etna, which has also been cultivated in Aldo’s corner of Sicily for generations. Finally, there is Perricone, a grape variety that was nearly consigned to oblivion by phylloxera but is gradually finding its way back into the island’s vineyards thanks to its remarkable qualities.
Together, the three varieties create a lively and invigorating sparkling wine distinguished by its supple texture, delicate red fruit, and fine, subtly exotic spice.
Technical Sheet
Grape varieties: Nerello Mascalese, Syrah, Perricone
Vineyard: Sandy and clay soils
Harvest: Hand-picked
Fermentation: Pét-Nat (metodo ancestrale)
Aging: In bottle
Filtration: No
SO₂: None added
Alcohol: 13% vol.
Closure: Natural cork
Serving temperature: 8–10°C
Optimal drinking window: Now – 2028
Volume and price per litre: 0.75 L (€22.37/L)
All winemakers listed by Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from the use of herbicides, pesticides, and synthetic fertilizers.
