The Bardolino classico region, with vineyards planted on the glacially formed moraine hills.
Corvina, Rondinella and Molinara vinified according to the rosé winemaking method, whereby the must briefly macerates with the grape skins.
Almost 70 hl/ha.
Destemming and pressing of the grapes.
Maceration: 6-12 hours with controlled temperature of 8-10°C, before fermentation.
In stainless steel tanks.
At least a month in the bottle.
Alcohol: 12,5% vol.
Total acidity: 5,9 g/l
Residual sugar: 3,2 g/l
Nuances that reminds you of a pink peach, its nose is gracefully reminiscent of fresh herbs, oregano and marjoram, leading on to more fruity notes of raspberry, sour cherry and pomegranate, and a mineral, almost marine finish. The palate is harmonious and pleasant, smooth and mellow at first, then becoming more vibrant, spiced up by a fresh hint of raspberry, and finishing dynamically on long, delightfully bitter citrus notes of chinotto oranges.
Recommended food pairings
An extremely versatile wine, it pairs well with a variety of dishes, from oily fish and vegetable entrées to pasta with tomato and white meat of shellfish sauce; it is perfect with a Caprese salad, the traditional Neapolitan pizza with anchovies, any smoked fish or meatcarpaccio and prosciutto and melon salad. Also excellent with paella and any spicy Indian dish, such as curried chicken.
Preferably to drink young (within 1 to 2 years).