Altimetry & Vine Training System
400 mt. s.l.m.; Guyot; 4500 plants per hectare.
Grassing and green manure of diﬀerent plants. Parasiticidal treatment with copper and sulphur.
Vinification process and refinement
The grapes are harvested by hand, removed from the stalks and gently pressed. A brief cold maceration follows this irst stage with a fermentation at 16 °C for two weeks. Re inement with recurring batonnages for three months.
Clear, typical onion skin rosé. Quite intense and complex, with a fresh red fruit aroma: berries and not too ripe cherries. Wildflower notes, garden-fresh red and white roses. Very fresh and savory mouthfeel, dry as well, it closes with bright mineral notes. A full-bodied wine, balanced, round and quite persistent.
A dish with very sweet and fatty tendencies, maybe not too spiced with a good, savory, persistance. Pasta with mushrooms, a calzone with onions and codfish or seashore fish fry. Fantastic pairing with slightly grilled mullet.