Variety: Raboso + Refosco + Cabernet Franc
* vegan
Soil: alluvial, mainly calcareous-clay
Altitude: 30 m.
Growing systems: Guyot
Harvest period: September
Vinification: initial separation of the grain from the stalk and subsequent soft pressing (separation of the must from the grape skins), which takes place in an environment perfectly saturated with carbon dioxide and protected from the risk of oxidation and bacterial spread. Fermentation with the transformation of the must into wine at a controlled temperature of 14°-16°. Subsequently,
the wine ages on the lees with frequent batonage for several months.
Aging in the bottle: 2 months.
Organoleptic characteristics
Color: soft, bright pink.
Aromatic aroma: rich and intense bouquet, with pronounced floral notes; reminiscent of rose, wild violet and wild blackberry.
Taste: great elegance and balance, with a strong fresh and persistent note; well-mixed acidity that gives a long and intense aftertaste with fruity and floral notes
Serving temperature: 12°-14° C
Food pairing: perfect combination with light and delicate dishes, bean soups and white meats
Storage: in a cool place, away from light and heat sources.
