ORGANOLEPTIC CHARACTERISTICS

Lively, aromatic and fresh wine with a pale salmon pink colour and hints of strawberry.

Food matching: excellent with salami and appetizers, it pairs perfectly with seafood dishes.

TECHNICAL FEATURES

Production area: plain, vineyards’ exposure south
Type of soil: heavy and clayey
Training system: guyot
Planting density: 2.500 vines/ha (3 mt x 1,5 mt)
Grapes: Autochthonous white berried and red berried
grapes
Harvest period: it depends on grape varieties
Vinification: white winemaking and maceration at controlled temperature before pressing for
the white grapes, red vinification and maceration for ten days for the red grapes
Bottling: from November to June
Serving temperature: serve at 6°C
Analytical data: Alcohol: 12 % vol.
Acidity: 6 gr/lt
Sugars: 10 gr/lt
Pressure: 5 atm