Vines: The grapes used are Grenache, Ciliegiolo and Syrah.
Soil: The soil is semi soft with tendencies of clay. Because it is a skeletal-rich soil, it is considered on average, fertile.
Training: The main training method used is the cordon while a smaller portion of the vines are trained with the guyot method with the plant density is 5,000 vines / hectare.
Harvest: the harvest is done manually, usually the first week of September.
Fermentation and Soaking: soft pressing of the grapes without maceration on the skins. The grapes are gently pressed. The must obtained is slowly fermented at a temperature of 14°C to enhance the fruity notes. For the taking of foam we chose the Charmat Method, with frequent battonage, to enhance the finesse and the fragrance of the wine.
Aging: Therefore, it follows an appropriate period of refinement in bottle to restore balance and softness. The bubble is thin and persistent, very pleasant to the eye as well as to the palate.
Appearance: Pink cherry.
Aroma: intense aroma with floral and bitter almond notes.
Taste: sapid, full taste, with excellent acidity that enhances its taste.
Recommendations: best opened within 2 years after harvest.
Pairings: Excellent as an aperitif and as a conversation wine but also throughout the meal to accompany appetizers, all Mediterranean dishes, fish and vegetables.
