Grapes: Red berried grapes

Soil: Clay and silty

TRANING SYSTEM: Espallier and Guyot

HARVEST: Manual harvest in the second half of September

YIELD: 80 q.li/ha

VINIFICATION: The black grapes are selected, gently crushed and pressed like in the red wine making and once the fermentation is under way the juice is drawn off after 5 to 12 hours depending on the depth of colour desired and the vintage characteristics.

FLAVOUR CHARACTERISTICS: Deep pink colour with light strawberry-colored shades The nose has hints of red berry fruits like strawberries, pomegranate and raspberry; in the background floral, tropical aromas to support net fermentative and primary aromas.

On the palate it is fresh and smooth.

FOOD PAIRING: Ideal as an aperitif or with raw fish and combines particularly well with fried seafood; pasta with fish eggs; fried artichokes; carpaccio of white fish;

SERVICE TEMPERATURE: 8 – 10°C

ALCOHOL: 12,50 % abv