ALCOHOL 12,5% vol.
PRODUCTION Grapes macerate for 12-16 hours at about 20°C to extract the desired colour tone and typical Negroamaro aromas. After its pressing, the must ferments in stainless steel with controlled temperature at 14°-16°C.
COLOUR Light pink with violet hints
BOUQUET Delicate, fresh and pleasant aromas reminiscent of cherry and pomegranate.
TASTE Smooth, savoury, dry, slightly tannic, fresh and with a good persistence.
