Langhe DOC Rosato
Calcareous marls, rich in sand
Exposure and altitude
East/south-east - 200/300m asl
Guyot 4.000-5.000 plants/ha
Mid-late 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 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. The rosé wine should be consumed within
Excellent as aperitif, with seafood, pasta and salumi.