Vinification, fermentation and aging process: Grapes harvested by hand and carefully selected at the right ripening point in order to obtain finesse and preserve the aromatic potential. After destemming they are delicately pressed with a brief skin contact . Only the free-run must is fermented and white vinification is carried out. The wine is bottled in the spring after, during waning moon, after a short ageing in stainless vats.

The richness of the floral and fruity fragrance and the fresh taste distinguish our “Rosato” that, as the other wines, is made from our vineyards, shows its savouriness and elegance.