Langhe DOC Rosato
Hills of Langa
Calcareous marls, rich in sand
Exposure and altitude
East, south- east - 200/300m asl
Guyot 4.000-5.000 plants/ha
End of September
13,0 % vol
0,75 - 1,5 L
Vinification: The grapes are picked into boxes holding around 20 kilos each at the end of September. The grapes are de-stemmed, crushed and sent to fermentation tanks, where a
cold maceration occurs at a temperature of 10 °C for 24 hours.
Upon the maceration, a soft pressing of the skins and a subsequent settling of the must is made, then the wine is
kept cold for additional 24 hours. Therefore, the must is left to ferment at a maximum temperature of 18° C
Aging: The wine is left on lees for a period of three months at a temperature of 5 °C to inhibit malolactic fermentation. The bottling is done in late winter.
As soon as the wine is bottled, its colour is powder pink; with time it can take slightly coppery reflections. The flavours are fruity with notes of raspberry, blueberry and ripe strawberries. In the mouth the wine is fresh, soft and savory.
Excellent as aperitif, with seafood, pasta and salumi.
Vini Buoni d'Italia
I vini di Veronelli