Once in the winery, the grapes are de-stemmed and left to macerate for a few hours, in order to extract the typical light rosé colour from the skins; thereafter the grapes are softly pressed and the juice undergoes the fermentation with temperature control. Once the fermentation is over, the wine is matured on the fine lees for a few months, to enrich it with complex secondary aromas.
Pale rosé pink in color, fruity and floral on the nose, with hints of pear and acacia blossoms. Dry and delicate on the palate, well balanced with pleasant acidity.
Excellent as an aperitif, or a good partner for a range of dishes, from grilled fish and roasted white meats to Asian and spicy cuisines.