Rosato

COLOR

Pink frog blood

NOSE

Fresh, harmonious with marked strawberry notes

PALATE

Canaiolo 100 %

VARIETIES

Spurred cordon, guyot

TRAINING SYSTEM

Hand-picked, static decantation of the must, fermentation at temperature controlled in stainless steel at 16 °C

WINEMAKING TECHNIQUE

Hand-harvested grapes, skin fermentation in stainless steel at controlled temperature 25–27 °C for 10–12 days

AGEING

French oak barrels of 50 and 30 hl for 21 months plus 3 months in bottle

AVERAGE PRODUCTION

1.200 bottles