| Climat |
Altitude: 80-150 m. a.s.l. |
| Composition du sol |
Moderately deep, of morainic (glacial) origin. |
| Nombre de plantes par hectare |
1,800 vines per hectare in the older vineyards; 4,000 vines per hectare in the newer ones. |
| Vendanges |
Second half of September. |
| Température de fermentation |
18-20 °C (64-68 °F) |
| Vinification |
Part of the wine is vinified as a traditional rosé, with soft pressing of the grapes, while the rest undergoes a light maceration on the skins for 10- 12 hours (with raising of the cap). These two lots are vinified separately, fermenting at a controlled temperature of between 18 and 20 °C (64-68 °F) in stainless steel vats for 8 days. |
| Affinage |
After an initial racking, the wines mature for a few months in contact with their fine lees (with bâtonnage in stainless steel); they are subsequently blended together and bottled. |
| À déguster avec |
Excellent as an aperitif, it also goes well with many traditional Italian hors d’oeuvres and appetizers, based on cold cuts or fish. Its color makes it an ideal accompaniment for recipes with pink ingredients, such as shrimps or salmon, and it is delicious with many of the spicy dishes of oriental cuisine. |