AREA OF PRODUCTION
Pozzolengo – Brescia
Quaternary glacial Morainic Hills, gravelly and clay soil.
METHOD OF CULTIVATION
Rows employing simple arch system.
Groppello, Marzemino, Barbera, Sangiovese.
PRODUCTION PER HECTARE
100 quintals of grapes.
TYPE OF WINE
Manually, in September.
Thanks to the use of light pressing and the fermentation under controlled temperature, we are able 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. The base wine undergoes a process of re-fermentation in pressurized stainless steel tanks, employing the Charmat Method for about 60 – 80 days. Afterwards a clarification process and procedures to ensure a tartaric stabilization are carried out, followed by isobaric bottling.
Bright, rosè colour. Delicate and lingering perlage. Notes of rose, cherry and red berries. 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 crustaceans, raw and very spicy fish soups. It goes well with pizza and cold cuts. It is a wine to taste in any occasion and context. Perfect as much for an aperitif as for a toast at the end of a meal.