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
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 temperature of 18°-20 C. The wine is left on lees for a period of three months at low temperature toinhibit malolactic fermentation. At the end of winter, the two batches of wine aged in steel and wood are combined and bottled.
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