Winemaking techniques:

- Short maceration on the skins for about 8 h

- Uncontrolled temperature

- Spontaneous fermentation with indigenous yeasts

- Low doses of added sulfites

- Unclarified

- Aged for at least 6 months on the lees

Organoleptic characteristics: Brilliant intense pink color with reddish reflections and fine bubbles. On the nose, notes of ripe strawberry, berries and blueberry, floral notes of rose, which with time evolve into hints of bread crust aging. The palate mirrors the nose with a fresh, fruity and persistent taste, then over time evolve into elegant bitter roasted almond notes, thanks to the alcoholic note and tannin.

Wine pairings: Ideal as an aperitif, with cured meats and gnocco fritto, but also with intense flavors such as blue cheese and marinated eel. Serve at a temperature of about 10°C.