Langhe Rosato

Pinot Nero, Nebbiolo, Barbera, Dolcetto (*in different percentage basing on the different vintages)

Handpicked, skin-contact in wine press, alcoholic fermentation in vat vessels, “sur lie” maturation for about 5 months, no malolactic fermentation.

From 1 to 4 years from the harvest.

Serve cold (8-10°) in summer and chilled (10-12°) the rest of the year.

Seafood, oysters, prawns or shellfish and exotic or Asian dishes such as pad thai or Creole rougail stew. Creamy sauce and chicken Caesar salad or is ideal with a classic starter like melon and Parma ham. Fresh and young cheese, tropical fruit sorbet for dessert.