Produced with the best red grapes
The form of cultivation is Guyot in vineyards with a good exposure to the sun. The number of vines per hectare is from 3500 to 4000.
Rosè vinification, with separated variety and short maceration for 24 – 36 hours at 8 – 10 °C. First fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. The wine becomes bubbly inside low-temperature pressure tanks.
Alcohol content: 11.50% vol.
Total acidity: 6.50 g/l
Residual sugars:16.00 g/l
Total dry extract: 38.00 g/l
• Bubbles: rightly evanescent, with a fine and persistent perlage;
• Colour: shade rose reminding the colour of peach blossom and rose;
• Aroma: intense, fruity complex and reminding the scent of flowers and small fruitof ripe passion fruit;
• Flavour: it has a pleasantly acidity, freshflavour. Full-bodied, it has a pleasant and harmonious taste.
Excellent as aperitif and served with fried vegetables, sea food salad and fish courses in general.
Serve at 6°-8°C.