ORGANOLEPTIC CHARACTERISTICS
Colour: bright pink with light violet reflections, fine perlage and persistent crown.
Bouquet: fruity and fragrant, with hints of raspberry, lychee and wild strawberry.
Taste: lively, fruity with a pleasant acidic vein and good sapidity.
GRAPES
100% local red grapes.
PRODUCTION AREA
Territory surrounding the winery, characterized by medium-textured soils composed of clayey limestone of Miocene origin, medium hilly location and sub-arid climate.
PRODUCTION TECHNOLOGY
The grapes are subjected to a light pressing and the must obtained is immediately cooled to then be separated from the lees by static sedimentation and sent to the first fermentation conducted by selected yeasts, at a temperature of 14°C for a period of about two weeks. Once the first fermentation has been completed, the base wine is sent for the second fermentation in an autoclave for a period of about 40 days.
AGING
To be drunk preferably within the year following the harvest.
STORAGE TEMPERATURE
In cool, dry rooms away from light.
SERVICE TEMPERATURE
8-10°C.
COMBINATIONS WITH FOOD
Ideal as an aperitif and to combine with seafood and land appetizers.