Color - Pale salmon with fine grain perlage and a persistent white frothBouquet - Fragrant, with enticing aromas of small red berriesTaste - Clean, fresh and fruity
The harvest is done manually in the first 10 days of September. The Chardonnay grapes are then pressed softly to obtain the ‘flower of the grape musts’. After settling for 10-12 hours, they begin to ferment in stainless steel tanks at 18-20 degrees C(65-68 F). Fermentation lasts for 30 days. The red grapes are harvested early to maintain good acid structure and vinified ‘in rose’ in order to impart the characteristic cherry red color once the cuvee is created. The fermented varieties of red and white grapes are then blended together. The wine is then promptly bottled and released.
Produced mostly from Chardonnay with indigenous Trentino red varietals-Teroldego, Lagrein and Pinot Noir
Delightful as an aperitif or enjoyed with antipasti, hors d’oeuvres, sushi, shellfish and seafood.