Production area: in the hills of the typical doc area located at the feet of the mountains. Soil composition: loose and well aired, rich in stones and gravel. Growing system: guyot. Harvest: manual in mid September. Vinification: after the natural fermentation, a second fermentation in stainless steel tanks goes on for at least 3-4 months. When bottling, the residual sugar is adapted in order to obtain the “extra dry” result. Sensory profile: straw yellow colour. Refined and elegant on the nose, with mineral and fruity scents. Long and sapid on the palate, where the pleasant acidity is compensated by a nice sweetness. Food pairings: ideal as an aperitif, it goes very well throughout a meal. Service temperature: 8 – 10 °C.
A delightful prosecco rosé showcasing aromas and flavours of red cherry, raspberry, passion fruit, and white flower. The medium-bodied and flavourful palate makes way for a crisp, clean finish. Pair with watermelon and Feta salad or enjoy as a pre-dinner delight.