Rosé Wine “Rosé

• Grape

  barbera (about 60%) and nebbiolo (about 40%)
• Vineyard

  Mainly tuff and calcareous soils in Canelli
• Training

  Guyot
• Harvest

  Manual harvest in 20 kg cases is carried on during the first decade of September, when grapes have not yet reached full phenolic ripeness.
• RESA /HA

  85 tons
• Alcohol

  11,50%
• Vinification

  Grapes are left in the pneumatic press for about three hours as to extract the desired amount of colour. The must is then left to decant for about 12 hours in order to separate it from sediments. Fermentation is carried on at a controlled temperature of 18° C., followed by filtration to avoid malolactic fermentation and preserve the wine freshness. The wine is then bottled in spring with an isobaric system.

• Serving Temperature and food matching

  10-12°C.
  Excellent as an aperitif, it perfectly pairs with fish and rich but delicate food like risotto.

• Vitigno
  barbera (about 60%) and nebbiolo (about 40%)
• Vigneto
  Mainly tuff and calcareous soils in Canelli
• Forma di allevamento
  Guyot
• Vendemmia
  Manual harvest in 20 kg cases is carried on during the first decade of September, when grapes have not yet reached full phenolic ripeness.
• RESA /HA
  85 tons
• Gradazione Alcolica
  11,50%
• Vinificazione

  Grapes are left in the pneumatic press for about three hours as to extract the desired amount of colour. The must is then left to decant for about 12 hours in order to separate it from sediments. Fermentation is carried on at a controlled temperature of 18° C., followed by filtration to avoid malolactic fermentation and preserve the wine freshness. The wine is then bottled in spring with an isobaric system.

• Temperatura di servizio

  10-12°C.
  Excellent as an aperitif, it perfectly pairs with fish and rich but delicate food like risotto.