Description

VINIFICATION METHOD: the must is left in contact with the skins for a short period; once the maceration is over, the must is separated from the skins and we proceed as for white winemaking. Fermentation at controlled temperature in steel tanks 

AGING:  in steel tanks 5 mounths; 1 mounth in bottle after bottling

TASTING NOTES: It has a pale pink colour; fine aromas of ripe fruit, in particular raspberry: the taste is soft, harmonious and fresh, thanks to the flavor of the Nebbiolo tannin