ELEVATION: 270 m
DENSITY: 3.200 plants/hectare
GROWTH METHOD: guyot
YIELD: 8.000 kg/hectare
HARVEST: last decade of September/ first decade of October . Hand selection and harvest
WINEMAKING: Gentle pressing and fermentation with autochtonous yeasts under controlled temperature in stainless steel tank.
REFINEMENT : For a few months over fine lees in stainless steel tank
SENSORY PROFILE: Dark pink with a purple nuance. The pleasant bouquet has intense tones of fruit and flowers , with notes of strawberry and cherry, and wild rose. The taste is elegant, fruity, savoury, and fresh to the palate, with a long persistence. Elegant, with a nice freshness linked to the acidity; good persistence, light and drinkable
SERVING SUGGESTION: 12 °C
FOOD-PAIRING: vegetarian dishes, pizza, white meat, cheese, salami. Perfect for aperitifs.