Vinification: De-stemming and crushing of the grapes followed by 12 days of cold soak maceration; ranking and soft pressing of the skins
Second vinification: Fermentation directly by the grape must in stainless steel pressure tanks (at 15 °C)
Alchol content: 11,5% VOL.
Description: Red ruby colour with purplish nuance, red fruits aroma, especially cherry, redcurrant, raspberry, with deep and fresh floreal flavourings. Pervasive and pleasant acidity accompained by a good intensity that exalts its persistence. Perfect as aperitif, ideal with cured pork meats. It is also indicate with quite fat food
Vinification: De-stemming and crushing of the grapes followed by 12 hours of cold soak maceration; racking and soft pressing of the skins
Second vinification: Fermentation directly by the grape must in stainless steel pressure tanks (at 15 °C)
Alchol content: 11,5% VOL.
Description: Brilliant crystal clear rose with a thin and persistent perlage wide intense perfume; notes of barries and green apple meld with hints of wisteria and dogrose. Absolutely perfect as aperitif, super with appetizers, fried fish and all king of shellfish, ideal also with pies and ligh vegetable dishes
Vinification: traditional fermentation in red, with a maceration at controlled temperature for 12-14 days with daily dèlestages.
Second vinification: short charmat method using as liquer de tirage grape must of the starting base (kept it cold from the harvest)
Alchol content: 11% VOL.
Description: hints of red fruits and cherrie, well accompained by floreal notes of violet fresh and lively with a medium body, pleasantly balanced perfect with cured meat and traditional cuisine, as well as risotto.
Vinification: traditional fermentation in red, with a maceration at a controlled temperature of 26/28° C for 12-14 days with daily delestage. Follow the aging in steel on the lees for almost 7 months.
Second vinification: Fermentation in the bottle using natural yeasts and, as liquer the tirage, the must of the same grapes of the base of start (that is kept at a cold temperature from the harvest). At the end of the fermentation- that lasts almost 30 days – the yeasts remain at the bottom of the bottle and partecipate actively to the maturation of the wine.
Alchol content: 11% VOL.
Description: Initially red ruby color. With the aging in the bottle appears garnets reflections. Hints of red fruit, especially cherries and ribes, spicy pepper flavour. With the aging, these aromas are complexed by crusty breads notes, that originate from yeasts that remain in the bottle. The fine perlage is accompained by a good acidity and a balanced tannins. Grato can be served limpid pouring it in a pitcher and keeping the yeasts on the bottom of the bottle or fickle shaking the bottle before opening it 6-8° C perfect with cured pork meat,, seafood main courses, risotti with mushrooms and vegetables.
