Description
How to serve and pair it:
It pleasantly combines with any course: from meat or charcuterie starters to risottos with vegetables and even more structured fish dishes. Its strength is undoubtedly its versatility: a wine for the whole meal, but essential during an aperitif.
On sight:
Soft pink tending to cherry.
Aroma:
Intense with floral notes of violet, rose, cyclamen. Fruity notes of strawberry, cherry, pomegranate, typical of Sangiovese and well sustained by a pleasant minerality.
Flavour:
Fresh, dry, with a pleasant balance between acidity, alcohol and moderate tannins.
Remarkable taste-olfactory correspondence, the sensations of flowers and fruit already perceived on the nose can be found on the palate with structure and freshness.
Serving temperature:
Excellent at 12-14 °C
SOIL TYPE medium texture, tending to calcareous.
PLANTING DENSITY 3300 vines/ha.
PLANTING AGE 7 years.
VINE TRAINING SYSTEM Guyot .
HARVEST by hand in small 20-kg crates, carried out during the first half of September, with a selection on the plant of the best bunches.
VINIFICATION part of the must comes from destemming-crushing the grapes, subtracting an aliquot of juice (approx. 10%) that has already been in contact with its skins for 2/3 hours; part is obtained by cold soft pressing of the whole bunches until the desired colour is obtained; cold static decantation and alcoholic fermentation in steel at a controlled temperature (14-16 °C) of the two separate musts.
AGEING on fine less in temperature-controlled steel, pre-bottling blend of the two wines to obtain the desired rosè colour and pleasantness.