Manual harvesting with selection of grapes. Soft pressing and selection of the different portions of must. Static clarification, separation of sediments and inoculation with selected yeast. Alcoholic fermentation at 15-16°C. Aged in stainless steel sur lies for around 3 months. Secondary fermentation in autoclaves for about 30 days (foam removal) and bottling in March.
Sea food, shellfish, cured meats and green cheese, pizza.
Brilliant pink with purple reflections. Soft notes of red berries with floral traces. Pleasant taste and right freshness with a return of red fruits.