Grapes go through a traditional vinification for rosè wines, consisting in maceration of the must on the skins for a short period of time.
The wine is ready for bottling in the spring following the harvest so it can preserve all of its distinctive freshness acquired during fermentation.
Color: Coral red
Bouquet: fruity aromas of red apple and raspberry.
Taste: Dry and smooth on the palate with a good aromatic persistency.
Serve at 8-10°C. A wine for all courses, as an aperitif or with tomato sauce pasta, pizza or fish stews.
Rosato campomaccione (238.74 KB)