Grapes: Corvina Veronese, Rondinella

Training system: double curtain

Stumps per hectare: 6000

Soil: medium texture, moraine origin, calcareous/clayey and stony

Altitude: 140-160 m/s.l.m.

Harvest: second and third decade of September

Yield: 100 q.li/Ha

Soft pressing, short maceration with skin (16-24 hours). Fermentation in pink at controlled temperature. Conservation in thermo conditioned stainless steel tanks. Bottled in sterile linewith cork vacuuming system

Colour: light pink

Parfum: fruity and elegant with hints of strawberry and raspberry, roses and violets

Taste: fruity, fresh and long lasting

Alcohol content: 12% vol

Net dry extract: 18,5 g/l

Reducer sugars: 6 g/l

Total acidity: 5,5 g/l

Total sulphites: 90-110 mg/l

Perfect as aperitif and well matched to starters of cold cuts, fish, and vegetables. Excellent with sea and lake fish, with paella and pizza.

Service notes: served at 10-12°C