Hints of peach on the nose, with Maggiaiola cherry, blackcurrant, and slightly underripe red fruits on the palate. Ideal for aperitifs, rich appetizers, and also excellent with pasta dishes featuring red or vegetable-based sauces. It also pairs well with fish dishes or those featuring truffles.
ALCOHOL CONTENT: 11.5% vol.
GRAPE VARIETY: Ciliegiolo
TRAINING SYSTEM: Spur-pruned cordon
HARVEST TIME: Between the third and fourth week of August
After harvesting, the grapes are pressed as whole clusters to extract minimal color, resulting in a delicate pink hue, similar to onion skin. The clarified must is fermented at low temperatures to enhance the elegant notes of fresh fruits, such as cherry and blackcurrant, characteristic of this grape variety. The aromatic complexity is achieved through malolactic fermentation obtained by aging on fine lees. The second fermentation takes place in a controlled-temperature autoclave, followed by an additional six months of aging on the lees.