AGRONOMIC CHARACTERISTICS
Geographical position of the vineyards: Amalfi-Ravello-Furore-Tramonti
Grapes: Aglianico & Piedirosso
Plant density: 5,000 vines/hectare
Harvest: September / October
VINIFICATION
From freshly ripe red grapes, the grapes are cooled while they are introduced into a soft press for a very short moment in extreme
reduction such as to touch the tender skin of the berry and thus give a pale rosé must. The alcoholic and malolactic fermentation takes
place immediately at a controlled temperature, enhancing the elegance of the color and freshness of the original fruits.
Subsequently the wine rests in stainless steel tanks at a temperature of 10°C. It is bottled in the year following the harvest.
ORGANOLEPTIC EXAMINATION
Alcohol: 13.00%
Total acidity: 5.50 g/l
Colour: pale rosé with crystalline reflections
Aroma: fresh, with notes of jam and citrus fruits
Taste: fruity and tasty
GASTRONOMY
Pairings: ideal for first courses, shellfish and fresh cheese
Serving temperature: 12-14°C
