Lonato – Brescia
Quaternary glacial Morainic Hills, gravelly and clay soil.
Rows employing simple arch system.
Red grapes varieties.
PRODUCTION PER HECTARE
Manually carried out, within the fi rst ten days in September.
Light pressing and fermentation under controlled temperature in order to guarantee that all the finest aromatic compounds of the grapes are lent to the must. The typical rosè shade is released by the maceration of whole grapes for some hours under low temperature. Re-fermentation in pressurized stainless steel tanks, employing the Charmat Method for 3 months. Malolactic fermentation is not carried out
Bright, rosè colour. Delicate and lingering perlage. Hints of rose, cherry, raspberry, strawberry, tropical fruit. Harmonious, persistent and vibrant in the mouth, with a pleasant acidulous perception and black cherry and cherry fruity notes. It has a long finish that carries some smooth and gentle notes.
Perfect with shellfish, raw seafood and with spicy fish soups. It pairs very well with pizza and cured meats. Excellent as an aperitif and for a toast at the end of the meal.