| 酿造 |
In rose vinification, Pinot Noir is de-stemmed in the pneumatic press and required to macerate on the skins for about 12 hours. Subsequently the soft pressing of the whole grape begins, obtaining the pink must which is fermented at a controlled temperature of 18 ° C. |
| 陈年 |
After further decanting and stabilization, selected yeasts and sweet must are added and the Rosé base is re-fermented in an autoclave, taking on the typical lively character. Finally the wine is ready to be microfiltered and bottled. |
| 匹配 |
It is a very fresh rosé wine, from Spring onwards it is ideal to accompany a whole meal. A pleasant accompaniment to Paella, Codfish with bouillabaisse and in general to all fish-based sauces such as cuttlefish alla Napoletana or spaghetti allo Scoglio. It can also be proposed in combination with the Italian appetizer (mixed salami, from the salami of Varzi to the culatello of Zibello). |