Wine classification:DOP LEVERANO ROSATO
Production area:Leverano Lee)
Alcoholic strength:12.5 vol..
Nature of the soil:of alluvial origin, of medium texture with areas tending to calcareous.
Yield per hectare:90 quintals of grapes.
Training system:sapling and spurred cordon.
Plant density: 4500-5000 plants per hectare.
Vinification:after the destemming-crushing, the must remains in contact with the skins for about 12-18 hours at a temperature of 8-10C in order to obtain a greater release of aromatic substances. Follows the extraction of the must and the subsequent alcoholic fermentation at a controlled temperature of 16-17C.7°C).
Aging potential:to drink young
Color:bright pink with violet reflections.
Perfume:intense and delicate with hints of raspberries.
Pairings: excellent throughout the meal, it goes well with first courses with tomato sauce, white meats, fish soups and shrimp on the spit.