Mechanical harvest by choice of speed and for execution during the cool hours of the day
Cooling of the bunches, under a controlled atmosphere (nitrogen) to limit the appearance of sulfur dioxide or sulphites. (idem maceration and pressing)
Quick maceration in the press
Soft pressing
Low temperature fermentation in temperature-controlled stainless steel vats
Refining in thermoregulated stainless steel vats
Maturation on lees under controlled humidity and temperature
Tasting
Dress :
intense brilliant rosé
Nose :
delicate and fine, with notes of flowers and forest berries
Mouth :
Ample and very fresh.
Sapidity and minerality give flavor and persistence.
Tasting moment
By its typical freshness, it is a versatile wine, perfect to accompany typical Emilian cuisine (fried gnocchi, cold meats, etc.).
Also ideal with seafood.
Serving temperature: 8 to 10 ° c
Analyzes :
Alcohol: 13% by volume
Residual sugars: <5 g / l Total acidity: 7-8 g / l