Tasting Notes
Made from the best bunches of the indigenous grape Bombino Nero this wine has a bright and intense rosy colour which expresses the excellence of this grape variety for making rosato wine.
On the nose and palate an amromaof raspberries, pomegranate, red mulberry and fresh wild berries with a fresh and subtle savoury note with delicate almond that persists in the finish.
Excellent with fish such as sea bream, baked vegetable dishes and pizza.
Serve at 8 degrees.
Wine Making
The grapes are immediately taken to the winery to undergo destemming and crushing, before being cooled to 10°C. At this point, they undergo brief maceration in the press for 4-6 hours in order to extract the flavours from the skins. The free-run must is then collected and fermented in steel containers at 15°C. The wine is aged on the lees for 60 days before being bottled, after which it ages for a further 2 months.