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 subsequently in the bottle in the underground cellar at a controlled temperature until released for sale.
Organoleptic characteristics: the color is a bright pink; the scent is very intense and rich in fruit, raspberry above all and delicate nuances of dog rose petal at the end. The finish is delicate with good persistence.
Gastronomic pairings: The wine has good freshness and flavor and allows us to combine flavors that have a strong tendency towards sweetness but with a pleasant presence of fat such as: veal sweetbread, fried brains, mustard, saffron; sushi; Grilled Shrimp; albese and hazelnut; eel risotto; poached egg with Jerusalem artichoke cream.
Serving temperature: 10°-12° C.
Storage: keep the bottles lying down in rooms at a constant temperature if possible. It is a ready-to-drink wine and can be kept in the cellar for 4-5 years.
