Vineyard planted area: ha 2.
Grapes variety: 100% Albarossa
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 8000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/east – south/west exposure.
Grape harvest: end of September, hand harvesting.
Wine production method: the Albarossa grapes are fermented on the skins for a few hours, to give the cuvée its characteristic pink hue.The must is fermented using natural yeasts in autoclave with temperature control around 18°
Alcoholic content: 12,5%.
Total acidity: 6,5 g/l.
Froth: thick and creamy, fine and continuous pèrlage
Color: pink peach flower
Scent: fine, fresh with aromas of black currant and red fruit freshly picked followed by splash of floral notes (rose and hawthorn)
Taste: gentle, elegant and harmonious, aromatic after taste, a long persistence on the palate
Serve with: excellent as aperitif, ideally matches with risotto, main courses, raw fish, white meat, shellfish. It is a wine to drink through the meal.
Serving temperature: 6/8°C.