Denomination: vino rosato

Variety: Nebbiolo

Wine making:  crushing with stems and soft pressing; cold maceration done in contact with skins to increase the quantity of aromas in the must. Then the must is filtred and clarified.

Aging: in stainless steel tanks until bottling.

Tasting notes: very intense pink colour;on the nose aromas of fruits and a good balance between acidity and body. It’s very easy to drink and very good with salami, fresh and medium-seasoned cheeses.

Serve a temperature between 10°-12°C (50-54 °F).