1926 Rose'

VINIFICATION
The red berried grapes harvested at the right point of ripeness are immediately taken to the cellar and vinified in "white" with crushing and soft pressing until the desired color is obtained. The clarification of the must is obtained by cold static decantation. The fermentation which must be slow develops at a controlled temperature of 16/18° C in order to maintain the aromatic fragrance of the grapes. Aging until January in thermo-conditioned tanks.

ORGANOLEPTIC CHARACTERISTICS
in appearance it is light pink with pomegranate-colored notes. Clear and rather flowing in its fluidity. In the glass it has pronounced arches. The nose is characterized by initial fruity notes of pineapple which give way to slight hints of nutmeg. The entry into the mouth is warm, powerful, characterized by good intensity.

GASTRONOMIC PAIRING
Perfect as an aperitif, it goes perfectly with fish and seafood dishes or white meats. To be served preferably around 12°C

ALCOHOL

13.5%