Ronchetto vineyards. The grapes macerate on their skins for the time necessary to extract the most subtle aromas and to give the wine the precise desired rosé hue. A refined, extremely expressive bouquet releases smooth nuances of red berry fruits and rosewater.
The small crates of Pinot Noir are left for 24-36 hours in a refrigerating room at 4°C, cooling the grapes to 10°C to improve varietal aroma extraction.The chilled grapes are then given an in-press 8-12-hour maceration to extract the desired colour pigments and aroma precursors.The must is then gravity settled and fermented at 15-17°C, part in stainless steel tanks and part in oak barrels, where it completes malolactic fermentation.
It is the ideal accompaniment to cold cuts, even full-flavoured ones, to first courses of meat and mushroom, rich vegetable dishes, such as parmigiana di melanzane, and to main courses of red meat.
