The manual picking of Montepulciano grapes destined to produce this rosé wine is generally anticipated between the end of September and early October. The grapes, picked from the bunch, are squeezed and the must is decanted. After alcoholic fermentation and racking, the wine is left on its own fine lees for about three months in steel containers.

Tasting notes and food-wine combinations

Cherry red color (locally called “cerasa”, from which “Cerasuolo” comes), very bright and with floral and red fruits scents. The taste is fresh, tempting in its delicate fruity aftertastes, and with a light back taste of almonds. Best served at 10 -12°C, it is good as an aperitif, or to accompany the whole meal, ideal with soups and first courses, grilled fish, fish soups, white meat and pizza.

13% vol – 75 cl