San Rocco

Classification: Red wine - sparkling.

Grapes:

Barbera 40%, Croatina 40%, other red grapes 20%.

Training system: Guyot

Vinification:

Once the grapes have ripened well, they are harvested by hand into small baskets and taken by carts to the winery where they are de-stemmed. the classic and traditional red fermentation takes place in 130 hl tanks. the crushed grapes ferment for 5 - 6 days at a temperature of 26 - 28°. targeted pumping over brings the skins into contact with the must.wine. before bottling, the wine is enriched with a cheerful effervescence obtained by a natural re-fermentation in an autoclave.

Alcohol content: 11°.

Acidity: 6.0

Colour: more or less intense ruby red

Bouquet: vinous, with hints of red fruit

Taste: lively, light-bodied but cheerful

Pairing:

for the whole meal to accompany first and second courses of medium structure and fresh cheeses

Ageing: not suitable, to be drank young

Serving temperature: 16° - 18°C