DESIGNATION OF ORIGIN
Valtènesi

BLEND
Groppello Gentile 50%, Marzemino 30%, Sangiovese 10%, Barbera 10%

SOIL
Gravelly morainic soil with some clay

TRAINING SYSTEM
Double Guyot

HARVEST
Always and strictly by hand, at first light when the air and the grapes are at their coolest, to preserve the crispness of the skins.

WINEMAKING
The technique is the “a lacrima” (teardrop) method: only the pure free-run juice is used, drained off by gravity before fermentation, giving a must that can be considered the “heart of the grape”.

AGEING
50% of the must ferments and matures in small, old 228-litre white oak barrels for about 6 months.

COLOUR
The palest pink of a freshly opened rose, almost pearl – the hallmark of the utmost respect for the free-run must during its slow draining.

NOSE
Inviting and pleasurable. Lightly spicy and delicate, with the freshest elegance. Fruity notes of vineyard peach, small red berries and black pepper, with light touches of violet, orange blossom, grapefruit and pomegranate.

PALATE
Juicy and dry, with no residual sugar. Everything you would hope for: good energy and verticality with a silky, harmonious texture. Broad and rich, with excellent persistence and savouriness. A long finish with a very light hint of pastry almond.

FOOD PAIRING
Ideal from the aperitif onwards; it enhances raw white fish, amberjack, sea bream, seared scallops, peppered mussels and all kinds of Mediterranean salads.

Costaripa RosaMara Valtènesi