Description

On the nose, hints of peach; on the palate, Maggiaiola cherry, blackcurrant, and slightly underripe red fruits. Ideal for aperitifs, rich appetizers, also excellent with pasta dishes featuring red sauces or vegetables. It pairs well with fish dishes or those based on truffles too.

ALCOHOLIC CONTENT: 13% vol.
VARIETIES: Ciliegiolo
TRAINING METHOD: Spur-pruned cordon
HARVEST TIME: Between the third and fourth week of August

VINIFICATION
After harvesting, the grapes are pressed whole-cluster in order to extract very little color, hence the final light pink hue, reminiscent of onion skin. The clarified must is fermented at low temperatures to enhance the elegant notes of fresh fruits such as cherry and blackcurrant, characteristic of this grape variety. Aromatic complexity is achieved through malolactic fermentation obtained by refining on the lees. The second fermentation takes place in autoclaves at controlled temperatures, followed by a further six-month refinement period on the lees.