||Altitude: 120 m. a.s.l. Exposure: North/South.
||Alluvial and clay, medium-textured and relatively loose soil.
||Spurred cordon with 8-10 buds.
||Second week of September, hand harvest and sorting.
||60-hour grape skin maceration, cold pressing, alcoholic fermentation at a controlled temperature of 12 °C for 2 months.
||5 months on fine lees, natural wine cleaning and stability.
||Well-matched at aperitif time with prosciutto cotto or smoked salmon finger food, and medium-aged cheese. An appetizer with Asiago Fresco DOP cheese, slices of grilled yellow polenta and Soprèssa Vicentina DOP (local salami).
||Price Le Vie Angarano Rosato Sisters Bio 2020 € 8.14