Grapes: Grape varieties authorized in Turin’s province
Pruning type: Bower and espalier
T/ha: 10
Annual production of bottles: 10.000
Harvest: Last week of september
Vinification: Rapid pressing of the grapes with light maceration in the press and important selection of the musts with start of the alcoholic fermentation at a controlled temperature
Aging: 6 months in stainless steel
Bottling: Technical cork stopper / screw cap
Alcohol: 13 % Vol
Total acidity: 6,5 g/L
pH: 3.3
Canavese Rosato
Organoleptic notes
Colour: Soft claret pink
Smell: Fine, fruity with notes of young strawberry, medicinal herbs and eucalyptus
Taste: Fresh, fruity, quite intense, perfect consistency of smell and taste with the discovery of some mentholated notes on the finish
Food pairings: It is a wine that requires succulence and a sweet tendency without too much intensity, therefore bresaola and Bitto of
Valtellina
Nature pairings: Bernina red train from Tirano to St. Moritz (SO)
Organoleptic notes
Colour: Soft claret pink
Smell: Fine, fruity with notes of young strawberry, medicinal herbs and eucalyptus
Taste: Fresh, fruity, quite intense, perfect consistency of smell and taste with the discovery of some mentholated notes on the finish
Food pairings: It is a wine that requires succulence and a sweet tendency without too much intensity, therefore bresaola and Bitto of
Valtellina
Nature pairings: Bernina red train from Tirano to St. Moritz (SO)
