Canavese Rosato

Grape variety: barbera 50%,  Nebbiolo, Freisa, Neretto.
Training system: pergola.
Yields per hectare: 90q
Maximum production of bottles per hectare: 6000
Harvest: mid-beginning of October.
Vinification: direct pressing of the grapes with light maceration and rapid start of alcoholic fermentation. Frequent stirring of the fine lees. It does not carry out malolactic fermentation.
Aging: minimum 4 months in steel.
Bottling: minimal filtration and bottling with technical cork stopper. Refinement in bottle for about 2 months.
Alcohol: 12-12.5%Vol
Total acidity: 6/7g/L
pH: 3.2/3.35
Maximum total sulfur: 90mg/L
Shelf life: 1-2 years.

Organoleptic notes

Color: pinkish, clear.

Nose: typical and fresh aromas. Fruity, tropical notes, grapefruit frequent to remember the color.

Taste: acid in correctness, young and crunchy.

Pairings: ideal for appetizers, cold cuts, light first courses and fresh cheeses.

Organoleptic notes

Color: pinkish, clear.

Nose: typical and fresh aromas. Fruity, tropical notes, grapefruit frequent to remember the color.

Taste: acid in correctness, young and crunchy.

Pairings: ideal for appetizers, cold cuts, light first courses and fresh cheeses.

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