The grapes are harvested in mid-September when they are not fully phenolically ripe, to preserve their natural acidity and freshness and obtain a soft color, fragrant and elegant aromas. Vinification takes place in full respect of the raw material, trying to avoid too invasive mechanical treatments, crushing and destemming in the morning when the outside temperature is still low, and immediately sending the crushed grapes to the press, setting the pressing at levels of absolute softness (max 1 Bar). Maceration on skins is limited to the time strictly necessary for pressing (about 90 minutes). This is followed by a rigorous cold decanting (5 °C) of 3 days, racking and a slow and linear alcoholic fermentation, conducted with yeast strains selected to produce quality rosé wines at a temperature of 15 °C.

After the alcoholic fermentation, the wines are racked a couple of times over 2 weeks, then undergo 3 months of maturation in stainless steel tanks on the fine lees with frequent batonnage at a controlled temperature of 10 °C, to enrich their taste expression and fullness, avoiding malolactic fermentation and preserving the natural acidity and freshness of the product, after which the clarification and stabilization take place, followed by filtration before bottling, which is usually done in February - March following the harvest.

Color: Light and bright rosé with a hue reminiscent of peach skin
Bouquet: noticeably clear and well defined with intense fruity and very feminine notes of wild strawberry, peach, and red currant. Suggestions of mint and thyme in the background.
Taste: remarkable acidity, which enhances the fragrance and drinkability of this rosé and is well matched to a good gustatory structure and a very fruity and sapid finish.

Ideal wine for aperitifs and seafood appetizers. To be tried throughout the meal with first courses of fish, shellfish, and seafood or white meat. Optimal serving temperature 8 °C.