Grilled red mullet
400 mt. s.l.m.; Guyot; 4500 plants per hectare.
Grassing and green manure of diﬀerent plants. Parasiticidal treatment with copper and sulphur.
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.
Perfect pairing: 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.