Location of vineyards: |
-
In Calvagese Riviera, low hilly region (mt 260), cultivated in respect of the ecosystem.
-
Growing method: guyot and spurred string.
|
Produced from following grapes and Manufacturing: |
-
Predominately Groppello and Marzemino with Barbera and Sauvignon.
-
Method of re-fermentation in pressurized vats: basic wine refined at controlled temperature in stainless steel containers: ageing process on yeasts for at least 9 month; 1 month refinement period in bottles, in cardboard boxes before getting commercialized.
|
Organoleptic Test: |
-
Colour: brilliant pink Cerasuolo, froth with persistent perlage;
-
Perfume: a fresh bouquet with overtones of rose and violet;
-
Taste: pleasant taste with a slightly soft vein that bewitches the throat;
-
Alcohol content: 11,5% vol;
-
Sugar Content: 6,5 gr/l.
|
Ideal with: |
-
Splendid opening wine and for aperitifs;
-
Accompanies the entire meal, delicate foods, especially first and middle courses and fish. Also excellent with sweets;
-
Temperature: 8 C°;
-
Serving method: best served and returned to the bucket with ice and water.
|