Langhe Rosé DOC. Ancant. Vinification is carried out in a traditional way, with manual grape harvesting, then destemming, skin maceration in the press for 2 hours, soft pressing, fermentation for 18-20 days in steel tanks at a controlled temperature of 18 degrees in the absence of oxygen. Then 3 months in bottle. The color is clear pale pink. On the nose fresh hints of violet and raspberry intoxicate the senses and blend with berries and cherry. On the palate, hints of fresh fruit with exotic notes. Recommended pairing with appetizers, fresh cheeses, chicken and fish dishes, as an aperitif. Recommended temperature: 12-14° C.
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Langhe Rosé DOC. Ancant. Vinification is carried out in a traditional way, with manual grape harvesting, then destemming, skin maceration in the press for 2 hours, soft pressing, fermentation for 18-20 days in steel tanks at a controlled temperature of 18 degrees in the absence of oxygen. Then 3 months in bottle. The color is clear pale pink. On the nose fresh hints of violet and raspberry intoxicate the senses and blend with berries and cherry. On the palate, hints of fresh fruit with exotic notes. Recommended pairing with appetizers, fresh cheeses, chicken and fish dishes, as an aperitif. Recommended temperature: 12-14° C.
