VINIFICATION AND AGEING
The Grignolino grapes are picked when absolutely fully ripe and are then viniﬁ ed in the traditional manner with a maceration on the skins for four days, in order to extract just the right amount of colour and tannins, and also to emphasize the wine’s ﬂ oral perfumes.
Pale ruby (in fact, more like a deep rosé) with orange highlights.
Fruity, with characteristically spicy notes.
Lightly tannic, with an agreeably almondy background.
Serve at 15° - 16° C. (59° - 61° F.)
It can be drunk throughout the meal, but is especially delicious with cold cuts, roast white meats and particularly highly-ﬂ avored ﬁ sh soups.