Composition: native red grapes merlot and refosco
Method of cultivation: double Guyot
Vines per hectare: 5400
Vinifcation: soft crushing. Decantation: settling at 10° C. Fermentation at 16° C. Second fermentation in pressure tank, low temperature at 13-15° C for 15 days.
Elevage: on the lees for 2 months
Ageing: bottle ageing for about 1 month
Tasting notes: the wine offers a creamy and evanescent fizzines, the bead is fine and lingering. Light pink colour. The aroma is intense and complex – just a word: elegant. The fresh fruity and fowery notes fade into a subtle scent of undergrowth, and finally delicate hints of wholemeal and crusty bread. The wine fows across the palate with its elegance: to the palate it is rich, complex, with a balanced acidity and a pleasant freshness. Crisp and lingering finish.
Accompaniment: perfect as aperitif or to accompany an entire fish-based meal.
Serving temperature: 6-8° C