The grapes are harvested between the end of August and the first week of September. After pressing and destemming, the must is cooled to 12°C and left in direct contact with the skins in the press for about 8- 10 hours. During this period, the colour and aromatic components are extracted. Then, the must is collected, and
a soft pressing of the skins is carried out up to a maximum of 0.4 bars to limit the extraction of tannins. The must is then filtered, and fermentation begins with the addition of selected yeasts at a temperature of 16-18 °C, which lasts about 12 days. At the end of this process the wine is left to rest on its lees for 3-4 months before being prepared for bottling
Mezzacorona grows this variety in the Dolomites region.
Ideal with appetizers, white meats, and fish. Also excellent as an aperitif.
This wine is characterised by a delicate pale pink colour. The nose reveals a very fresh and delicate aromatic profile, exemplified by aromas of red fruits and citrus fruits like pink grapefruit mixed with delicate floral notes. The palate is typified by a pleasant salinity and freshness which enhances a lively and refreshing acidity.