Rosato Brioso IGP Veneto Orientale

Harvesting and production technique
The grapes, once harvested, are loaded into the horizontal press where they remain for about 3 hours in order to allow for a slight transfer of colour. This is followed by soft pressing and must’s fermentation at a controlled temperature.

Organoleptic characteristics
Colour: vibrant rosé, brilliant.
Bouquet: clear hint of small forest berries of great fragrance.
Flavour: racy, due to the slight presence of natural carbon dioxide, clean and lively on the palate.