After the manual harvest at the end of September, the red grapes are directly immersed in the tanks, where a maceration of about 8 hours takes place, until the desired rosé hue is achieved. At this point, a portion of the must is separated and transferred to another tank for the fermentation of the rosé wine, following the saignée method, at a controlled temperature of 15-17°C. The wine remains in stainless steel containers until bottling. It presents a delicate salmon color, lively and inviting. Fruit is the star, with pronounced notes of cherry and raspberry, accompanied by delicate floral hints of rose and a very slight touch of strawberry candy in the finish. It is pleasantly enveloping and fresh, with a long finish that recalls citrus, particularly mandarins. Excellent as an aperitif, it pairs perfectly with first courses, fish sauces from Lake Garda, sarde in saor, lavarello, and white meats, even when grilled. This rosé wine is ideal to enjoy young, served in a medium-sized glass, preferably a tulip-shaped glass. The recommended serving temperature is cool, but not cold, between 10 and 12°C.
Read more
Read less