La Quercia Rosé



Corvina, Molinara



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GRAPE: Corvina, Molinara.

VINEYARD: The vines which go to produce this wine are trained on a pergola. The land is typically morenic situated on the south bend of Lake Garda.

HARVEST: By hand, during the first half of September.

VINIFICATION OF THE BASE WINE: Partial cold maceration on the skins followed by pressing. The resulting must is decanted cold and inoculated with selected yeasts. The temperature does not exceed 18°C in order to accentuate varietal aromas.

MATURATION: The wine is conserved on its own yeasts for approximately 6 months, with periodic agitation of the lees.

SECONDARY FERMENTATION: Sugars and yeasts are added to the base wine which is left to a secondary fermentation in steel containers.

ORGANOLEPTIC CHARACTERISTICS: The pink hue of peach flowers, with definite scents reminiscent of the original grape and fruited aromas. To the palate it presents a perfectly balanced, pleasant acidity. Pleasingly soft and sapid.

PAIRINGS: Perfect as an aperitif, it goes well with appetizers, light first courses, pizza, freshwater fish dishes and sushi.


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