characteristics
This Apulian rosé is made with hand-picked and machine-harvested grapes.
They are de-stemmed and crushed, and fermented at 25-26°C for around ten days in 100-200hl stainless steel tanks.
tasting notes
Intense cherry-red rosé.
Typical notes of red berries, such as cherry and strawberry; pleasant and delicate.
A wine of medium structure. The aromas picked up by the nose can also be detected on the palate.
Serve with seafood starters, such as crudités or pan-fried mussels.
varieties
Negroamaro, Sangiovese and Bombino Nero in varying percentages
alcohol
12%
production area
Apulia
terrain
Hills and lowlands
altitude
0-300m
soil
Clay and loam
plant density
5,500 plants/ha
viticulture technique
Guyot and other training techniques
harvest period
End of September
characteristics
This Apulian rosé is made with hand-picked and machine-harvested grapes.
They are de-stemmed and crushed, and fermented at 25-26°C for around ten days in 100-200hl stainless steel tanks.
tasting notes
Intense cherry-red rosé.
A wine of medium structure. The aromas picked up by the nose can also be detected on the palate.
Typical notes of red berries, such as cherry and strawberry; pleasant and delicate.
Serve with seafood starters, such as crudités or pan-fried mussels.
