Description

Rosato made with a soft pressing and a 2-4 hours maceration, followed by a controlled-temperature fermentation. We obtain a soft pink colour.
The use of selected yeasts allows the highest expression of Negroamaro's aromas, that full the nose with smells of red berries (especially raspberry), ciders, pomegranate and vanilla. In the mouth, it suddenly feels as if you are eating the smells, for the fruitiness of the wine. This gives the feeling of drinking a sweet wine, when it's actually dry and rightly acid.
One of the most beautiful characteristics of Rosato is that it can be drunk on almost anything; this is why it's the most common wine on the tables of Salento during meals. It is especially good with white meat, vegetables, fried food, pasta, fish, seafood, shellfish, as an aperitif and more.
Best served at 10-12°C.