Rosè

Soil: marls of Sant’Agata Fossils with presence of sand.

Harvest:  hand-picked with grape selection into baskets from mid- September to mid- October.

Vinification: after a few hours of fermentation the skins are removed from the must and the fermentation continues in steel tanks at a controlled temperature.

Ageing: about 6 months in steel tanks and then in the bottles in underground cellar with controlled temperature until it is put up for sale.

Organoleptic characteristics: bright pink color; scent very intense and rich in fruit- first of all the raspberry and in the background delicate nuances of rosehip petal. Delicate finish with good persistence.

Food pairing: the wine has a good freshness and flavor which allows us to combine tastes that have a marked tendency to sweet but with a pleasant presence of fatness such as: veal sweetbread, fried brain, mustard, saffron; sushi; grilled shrimp; albese and hazelnut; eel risotto; poached egg with Jerusalem artichoke cream.

Serving Temperature: 10-12°C (50–54 °F).

Storage: horizontally in places with constant temperature if possible. Ready to drink and can be cellared for 4-5 years.

Bottle sizes: 0.75 L