GRAPES: particular selections of an ancient Calabrese biotype commonly known in the Campobello di Licata area, such as Inzolia Rosa, and Chardonnay.

SOIL MORPHOLOGY: Slight slope on a gently sloping hilly area.

SOIL COMPOSITION: organic and rather deep clayey soil

TRAINING SYSTEM: Guyot

VINIFICATION TECHNIQUE: the grapes are crushed-destemmed after a short cold maceration to favor the color change and are pressed with a pneumatic press. after a rapid cold clarification, the musts were decanted and fermented at a controlled temperature and with selected yeasts, in steel tanks

AGING: in steel for about 4 months. Second fermentation in autoclave (Martinotti system)

COLOR: Bright rosé.

BOUQUET: complex and structured with evident notes of blackberry, mulberry and blueberry; closes with a pleasant aromatic vegetable that recalls freshly picked nettle.

TASTE: full, structured, soft and creamy, fresh and with good persistence.

ALCOHOL CONTENT: 12% Vol.

FOOD PAIRING: Appetizers, light first courses, fish and white meats.

SERVING TEMPERATURE: It is recommended to serve at 8-10 ° C. about.

DURATION: Maximum two years in suitable environments with a maximum temperature of 12 ° C.

Originally bottled by Azienda Agricola G. Milazzo s.p.a Campobello di Licata (AG) Italy