VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in rotating temperature controlled stainless steel viniﬁers at a temperature of about 28 - 30° C. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wine seems rounder and fuller in ﬂavour.
The wine displays a light ruby-red colour.
Fascinating bouquet because of its freshness and its delicious vinosity in combination with a delightful abundance of fruity tones.
Appealingly dry ﬂavour but fresh and with a well balanced harmonious fruit and a delicate almondy vein in the ﬁnish.
To be served at 16° C. (61° F.).
Its pleasantly light, fruity style makes it an elegant accompaniment to entrees and simply prepared white meat dishes. Deliciously complementing pastas, it is also ideal as an aperitif