The fruit was crushed and pressed, with the free run and pressings components kept separate. The juice was fermented in stainless steel with an aromatic yeast at a very low temperature (10 degrees) to preserve the ferment characters.
Reflecting its origin, this rosé is light and fresh, with a dry finish, delivering lifted flavours of spicy cherry. The wine is a refreshing savour companion for charcuiteri or for hard cheeses such as grana padana and parmagiana.
For my taste, the colder, the better, on a hot day!