Sourced from hand-picked grapes in the morainic hills of Alto Mincio, this vibrant rosato blends Corvina Veronese, Lagrein, and Rondinella. Following a brief 10-to-12-hour skin maceration, the free-run must is fermented at cool temperatures without malolactic fermentation to lock in maximum crispness. It displays a delicate, light onion-skin pink color and opens with inviting aromas of white peach and fresh mineral notes.
Balanced, elegant, and lively on the palate with a refreshing acidity, it is perfect as an aperitif or served with white meats, fresh fish, and light pasta dishes.
