The grapes are harvested between the end of August and the first week of
September and after crushing and destemming, the must is cooled to 12 °C and
left in contact with the skins directly in the press for about 8-10 hours. During this
period, colour and aroma are extracted.
The must is then collected and softly pressed so as to limit the extraction of
the tannin component. The must thus undergoes static decantation and then
alcoholic fermentation commences with the addition of selected yeasts at a
temperature of 16-18 °C, which lasts about 12 days.
At the end of this process, the
wine is left to rest on its lees for 3-4 months before being prepared
Colour: this wine is characterised by a delicate pale pink colour.
Bouquet: very fresh and slender aromatic profile is expressed on the nose,
characterised by aromas of red fruits and citrus notes of
pink grapefruit, together with delicate floral notes.
Flavour: on the palate it offers a pleasant saltiness and freshness and a lively,
refreshing acidity that makes it ideal as an aperitif.
Ideal with appetizers, white meats, and fi sh. Also excellent as an aperitif