Le Quattro Terre

Piemonte rosato D.O.C.

Production.
The soil is calcareous-clay and silt with south exposure. Production per hectare of 9t. Manual harvest.

Winemaking process.
Direct pressing of the grapes, discarding the last fraction to avoid the dissolution in the must of an excessive quantity of colour. Static cold decantation, fermentation in stainless steel tanks at controlled temperature.

Refinement.
In stainless steel tanks, on fine lees, for 3 months.

Colour.
Brilliant rosé with light purple hues.

Scent/Nose.
Delicate and pleasant, with light hints of wild strawberry and sour cherry.

Taste.
Harmonious and persistent palate, full and pleasantly savory.

Matching.
Appetizers, crustaceans, first courses, main courses of white meat.

Service temperature.
8-9° C.

Le Quattro Terre Piemonte Rosato.