|GRAPE VARIETY||Negroamaro 100%|
|AVERAGE YIELD PER HECTARE||80 quintals|
|FERMENTATION||2 hours skin contact, followed by fermentation of the skinless must at controlled temperature of 17°C.|
|METHOD OF REFINEMENT||In steel tanks for 6 months, followed by a prise de mousse through addition of sugar and yeasts, and aging on its lees for 6 months. Sugar dosage at 4 g/l.|
Serving temperature 8-10 °C.
|EYE||Rose petal colour|
|NOSE||Delicate aromas of pomegranate and white flowers|
|PALATE||Silky mousse. Savoury and balanced palate|