Vine (cépage): Negroamaro
Grapes are destemmed, pressed and conveyed to tanks. After a contact of few hours with the peels and some pumping, the must, which assumes an intense rosy colour, follows a vinification in white without marcs holding a controlled temperature of 12° C.
A wine bright rosy coloured with floral and fruity scents. It is fresh and balanced to taste with a good persistence.
It goes well with white meat, poultry and light cheese.