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
0,75 - 1,5 L
Vinification: the three varieties are harvested in different periods, when the grapes are rich in acidity and fruity aromas. 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. After the fermentation of the three wines, the assembly is carried out.
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. The rosé wine should be consumed within two years.
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