Scent: intense red fruits, cherry and raspberry, floral notes of violets and cyclamen.
Taste: well structured, full bodied, pleasant and fresh.
Colour: light rose with shades of coral.
Matching dishes: appetizers, pasta dishes with fish, fried and boiled fish, white meats and cheese.

Time of harvest: first week of September
Vinification technique: non aggressive destemming pressing, brief pre-fermentation maceration, separation of the first pressing from the peel, cold stabilization, temperature controlled fermentation in steel vats for 15 to 20 days.
Ageing process: on fine lees.
Stabilising of the product: cold stabilization.