Ruby red color, tending to light garnet. Fine and persistent perlage.
Musky scent with characteristic aroma, very delicate, in which the hints of rose and ripe fruit are clearly picked.
Sweet, soft and fragrant, with a fresh and lively aftertaste.
The grapes are selected and pressed gently. Traditional vinification is carried out with slight maceration of the skins, to give the must a ruby color tending to garnet; subsequently the must is fermented partially up to an actual alcohol content of 5.5 degrees. It is then stored at -2 ° C until foaming.
With dessert at the end of a meal or even as an aperitif. It enhances the taste of fruit and is an excellent base for fresh long drinks.
8-10 ° C
The ideal cellar for storing wine must have a temperature between 11-15 ° C, there should be no temperature changes. Avoid storing other foods with intense and penetrating flavors and aromas.