VARIETY AND GRAPE VARIETIES: red-mouthed grapes;
PRODUCTION AREA: vineyards located in the hilly areas of southern Abruzzo;
SOIL – ALTITUDE: medium-textured, mixed-clay soils with an altitude of 150-200 meters above sea level;
VINEYARDING: Abruzzese marquee with a density of 2000 vines per ha and grape production of 160;
HARVEST: by hand, in the first decade of October;
VINIFICATION: grape crushing and soft pressing, static sedimentation of the flower must at low temperatures, separation of the clear must fermentation in
steel tanks at T° of 16-18 °C with inoculation of selected yeasts;
AGING: destemming and contact of the skins with the must for 4 hours at a T° of 20 °C. The flower must dripping from the skins is decanted and fermented with selected yeasts at a temperature of 18 °C in steel tanks. Storage has a duration of 3-4 months;
COLOR: bright and lively rosé, typical of ripe cherry;
BOUQUET: fresh and pleasantly fruity;
TASTE: soft, round and harmonious taste with medium body and persistence;
GASTRONOMIC ACCOMPANYMENTS: excellent as an aperitif; lends itself to multiple pairings ranging from pizza to fish appetizers and cured meats and also goes well with delicate cheeses.


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