Soil:

loamy sand, calcareous

Exposure:

South-East

Training system:

Classic Guyot in the counter

Vinification:

the crushed grapes put into press undergo a maceration of a few hours before pressing, the must obtained is decanted and fermented at a controlled temperature (18 °C) for about ten days; after the first racking, the wine will remain on the yeasts for 4-5 months before being stabilized and bottled

Aging:

in bottle for 3 months before the sale

The result is a unique rosé for pleasantness and typicality, highlighting the potential of the Nebbiolo grape also in this type.

Colour:

soft rosé with salmon nuances

Aroma:

clear, broad, with notes of blossomed rose, cherry and raspberry

Taste:

full, soft, savoury, warm, persistent taste with a pleasant and fruity aftertaste

It is ideal as an aperitif, it goes well with cold apetizers and light fish dishes.