Tasting note

Pale pink wine from the Sangiovese grape, fragrant with rose petals, followed by a juicy mouthful of pomegranate and blood orange.

Viticulture

SURFACE Hills and plains

HEIGHT 0-150 m

SOIL TYPE Calcareous and clay

EXPOSURE South-East

YIELD 4,500 plants/ha

VITICULTURAL TECHNIQUE Guyot, both double and single

YIELD 12,000 kg/ha

HARVEST PERIOD End of August, beginning of September

TYPE OF HARVEST By hand - mechanical

Vinification

PRESSING Destemming and pressing FERMENTATION TANK 1000 hl Tank FERMENTATION TEMPERATURE 18° C FERMENTATION PERIOD 10 days DAYS OF CONTACT BETWEEN MASS AND GRAPE SKINS None MALOLACTIC FERMENTATION Not done FINING CONTAINER Inox Tank

Food Match

Tomato-based pasta dishes and pizza.