Description

Winemaking: The e-stemmed Glera grapes are soft pressed and immediately separated from skins. Primary fermentation occurs at low temperature in stainless steel tanks. On the other hand, crushed Pinot noir grapes undergo maceration in the style of a red wine. The juice is left in contact with the skins for 3-4 days to allow colour and aroma extraction from the skins. The winemaker then strains the juice from the skins into clean tanks where Pinot Noir completes its fermentation. The two base wines are blended for secondary fermentation in stainless steel pressure tanks by the Charmat Method. The process lasts a minimum of 60 days.

Tasting notes: The wine has an elegant and delicate pink color with a perlage that appears fine and persistent. The aromas are delicate and reminiscent of wisteria flowers, wild roses and fruit, together with hints of small red fruits. On the palate the wine is harmonious and balanced: it presents the right balance between freshness and lightness, finally resulting in creamy and persistent, savory with a fine and elegant aftertaste.

Food pairing: perfect for outdoors lifestyle, fresh dining and social occasions. Great match to seafood starters. Serving temperature: 8 - 10 Celsius  (46 - 50 Fahrenheit)