Harvest: manual in baskets with selection of bunches from mid-September to mid-October.
Vinification: after a few hours of fermentation, the skins are removed from the must and fermentation continues in steel tanks at a controlled temperature.
Aging: in steel tanks for 4 to 8 months and then in the bottle in the underground cellar with controlled temperature until put on sale.
Organoleptic characteristics: the color is a bright pink; the scent is very intense and rich in fruit, raspberry above all and at the end delicate nuances of dog rose petal. The finish is delicate with a good persistence.
Food pairings: The wine has a good freshness and flavor and allows us to pair flavors that have a marked tendency towards sweetness but with a pleasant presence of fat such as: veal sweetbreads, fried brains, mustard, saffron; sushi; grilled prawns; Alba and hazelnut; eel risotto; poached egg with Jerusalem artichoke cream.
Serving temperature: 10°-12° C.
Storage: keep the bottles lying down in rooms with a constant temperature if possible. It is a wine ready to drink and can be kept in the cellar for 4-5 years.
