Harmonic, persistent, lively taste, producing an enjoyable acidulous sensation due to its carbon dioxide content and pleasant sensations of sour-cherry and cherry. Its long finish carries along slightly bitterish notes. Excellent as aperitif, in fact, it is known as “The Prince of Happy Hour”.
Vinification: The grapes remain in contact with the skins at a low temperature (5° C) for a short time (4/6 hours)enabling the extraction of the must aromas.
Fermentation: The basic must ferments at a controlled temperature in pressure tank with selected yeasts. The foaming lasts 15-20 days.
Colour: Brilliant rosé colour with a fine and persistent perlage.
Bouquet: Rose, cherry and red fruit hints, lightly spicy.
Taste: Well balanced, lingering, fragrant, with pleasant acidity. Its long finish carries along slightly bitterish notes.