Winemaking: quick pressing of grapes and alcoholic fermentation at low temperature. After the wine is dosed 20g/L of sugar for fermentation.
Refinement: at least 3 months in tank .
Bottling: with machine isobaric and closure cap technical and cage ICAS .
Alcohol: 12-12.5% Vol
Total acidity: 6/6,5g/L
Pressure: 6 atm.
Tightness of the bottle over the years: two years.
Color: Rosé skin. Medium intensity, bright .
Perfume: fresh and fruity. Strawberries, raspberries, grapefruit.
Serving suggestions: Ideal with pizza, fresh cheeses, cold pasta, salads.