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Barbera 50%, Nebbiolo, Freisa, Neretto
End of September –early October
Minimal filtration and after bottling with technical cork.
Rapid pressur of the grapes with light maceration and immediate start of alcolic fermentation with temperature control (14-16° C). No malolactic fermentation
Minimum 4 month in steel, with weekly ‘batonnage’
Totale sulfur dioxid
Rosé, high tonality and very low intensity.
Tipic al flavours, fruity. Tropical sensation, often grapefruit.
Acid in correctness, crispy.