Grape production: a density of 7500 vines per hectar together with the summer thinning of the grapes allows for a production of roughly 0.8-1.0 kg of high quality grapes per vine.
Vinification: after randomly sampling the grapes in order to determine the optimal degree of ripness the grapes are hand picked, squeezed and left to macerate in stainless steel vats for 12 hours untill the desired color is obtained. The must is thus extracted and passed into a stainless steel vat with a controlled temperature of – 4°C in order to allow for a first precipitation.
The must obtained is left to ferment at a constant temperature of 17°C thus allowing us to preserve all the fruity freshness. Once fermentation is finished the wine is left in the stainless steel vats at low temperatures until the next spring when it is bottled and put on sale.
Characteristic: color is intense pink with violet shades and a very fragrant and fresh nose that makes for a very pleasant glass.