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Platinum

Tradition

Langhe DOC Rosato

Grapes

Dolcetto, nebbiolo and barbera

Area

Langa

Soil type

Calcareous marls, rich in sand

Exposure and altitude

East/south-east - 200/300m asl

System

Guyot 4.000-5.000 plants/ha

Harvest

Mid-late of September

Gradation

11,5% vol

Temperature

10-12 °C

Size

0,75 L

Technical notes

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.

Pairings

Excellent as aperitif, with seafood, pasta and salumi.