loamy sand, calcareous
Classic Guyot in the counter
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
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.
soft rosé with salmon nuances
clear, broad, with notes of blossomed rose, cherry and raspberry
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.