HARVEST: Carried out within the first fifteen days of September. The grapes were selected in the vineyard and hand harvested in small crates. Once arrived in the cellar they have been partially de-stemmed and then softly pressed to obtain the desired intensity in color.
VINIFICATION: The must is cooled to decant about 2 days and ferments spontaneously in 300 liter amphorae where it remains for all the ageing. No fining and no filtration.
TASTING NOTE: It has shiny and bright pink color. It has expressive and rich scents, with hints of pink grapefruit, oranges, watermelon. On the palate, it presents itself with juicy and crisp acidity, fresh fruit and salty aftertaste. To drink now.