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Grape Variety : 100% Piedirosso
Density : 3500 – 4000 plants/ha
Growing System : spurred cordon
Yield : 70 – 80 q.li/ha
Harvest Period : second October decade
Vinification : destemming, crushing and maceration for 10 – 12 days in stainless steel
Fermentation Temperature : 25° – 28° C
Aging : stainless steel for 8 – 10 months and 6 months in bottle
Alcohol : 13% Vol
Color : rubin red with purple glints, limpid
Smell : red rosaceous fruit as plums and ripe peaches
Taste : soft and delicate body with references of olfactory sensations
Serving Temperature : 16° – 18° C
Culinary Pairings : meat dishes or fish soup, vegetables and legumes soup
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