TYPE OF SOIL: Red ferrous soil, with underlying limestone layer
GROWING METHOD: Spur pruned cordon
PLANTS PER HECTARE: 4 300
PRODUCTION PER HECTARE: 70 HL
GRAPE GATHERING: Mechanical harvest during the first week of September
VINIFICATION: Soft pressing and brief maceration for 2 hours in the press. Fermentation in pressure stainless steel tanks at 13°C for at least 10 days. Yeast fermentation for 6 months
ALCOHOL CONTENT: 12,5% vol.
RESIDUAL SUGAR: 10 GR/LT
TASTING NOTES
SIGHT: Intense coral red with sparkling perlage
NOSE: Delicate scents of strawberry, cherry, rose petal and mandarin
PALATE: Full sip, enhanced by a sapid character; charming and coherent, with pleasant bitterness in the end
MATCHINGS: Cold cuts, soft-ripened cheeses, entrées with tomato sauce, fish soup and white meat
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