Nero Rose

Nero Rosé is the ideal aperitif on a hot summer’s day. It also pairs well with sushi or tuna tartare, pan-seared salmon and asparagus or light pastas.

Trellised vines, planted in 2011 in the Bovlei Valley, on the farm Naby. The soil is well-drained, weathered granite which originates from the granite pluton of the Groenberg Mountain and surrounding hills.

The wine spent three months on the fine lees to develop complexity and structure before it was bottled.

The grapes were hand-picked earlier than the Nero d’Avola used to produce red wines, ensuring a lower sugar and higher acidity. As the grapes entered the cellar, they were hand-sorted and destemmed. Skin-contact only occurred for the duration of the press. After 2 days of settling at a low temperature, the clear juice was drawn off the lees and then inoculated with yeast. A long, slow fermentation of 6 weeks occurred at a low temperature, to ensure the development of flavour and aroma.

The Bosman family have a history of growing wine in the Bovlei of Wellington, dating back to 1810. Throughout eight generations they have worked hard to create a better life for all who live and work on the farm, rising to challenges and finding solutions, often in the unexpected. Wine is made in their historic 260 year old cellar, but their approach is progressive and innovative: a plant improvement unit ensures that Bosman remains at the forefront of the development of new, clean plant material and varietals; while their vine nursery ensures a continuous supply of healthy rootstock and vines.