Grapes: Pinot Nero, Rondinella
Alcohol content: 12,5%vol
Sugar content: “extra dry”, 14g/l.
Vineyard: on calcareous, pebbly soil, typical on the morainic hills of Garda lake. Pinot Nero vines are trained
with the spurred cordon, while Rondinella's are trained with a Guyot system. The production is 90 q/ha for the first and 110q/ha for Rondinella.
Harvest: manual, early in the case of Pinot Nero.
Fermentation: after a brief contact with the skins, the musts are fermented separately in stainless steel tanks at 17°C.
Re-fermentation: in autoclave, with 60 days rest on the yeasts (method Charmat-Martinotti).
Colour: bright and brilliant rosé, very lively. Il shows a subtle, elegant and persistent perlage.
Aroma: the fruit is dominating, remembering of cherries and plum.
Flavour: fairly dry and fresh, smooth, with delicate bubbles.
Pairings: perfect as an aperitif, very good also paired with appetizers, shellfish, fish and, of course, desserts.
Best served at: 6-8°C.