AROMA
SERVING SUGGESTIONSDescription
The vinification
Gentle crushing and destemming, followed by saignée (bleeding) after approximately 4–6 hours. Temperature-controlled fermentation for 15–18 days at 15–16°C. Sur
lies aging with weekly bâtonnage (stirring) for about three months. Bottled the year following the harvest.
Serving combinations
Appetizers featuring fresh cheeses and fish, vegetable and seafood first courses, seafood stews, grilled white meats, sushi, light pizzas, and traditional Mediterranean dishes.
The wine
Bright cherry-pink, the nose expresses crisp notes of rose, cherry, and plum. The palate is enveloping and well-balanced, supported by a juicy acidity with a persistent finish that recalls floral notes and red fruits.
