Vini Classici
Rosè Ros’Alba
Vineyard location
Capriva del Friuli, Mossa
Soil type
Gravelly limestone uplands (60 m asl)
Vine training system
Guyot 5,600 plants/ha
Yield
50 hl/ha
Winemaking
Fermentation is carried out in stainless steel tanks (18 °C).
The wine remains on the fine lees for 7 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
The wine remains on the fine lees for 7 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
Aging potential
3 - 5 years
Serving temperature
8°C - 10°C
Food pairing
Fish dishes, crustaceans and seafood, risottos, salads and pizza.
Suggested dishes:
Creamy seafood soup and risotto with Jerusalem artichoke.
Pizza topped with bufala mozzarella, fresh cherry tomatoes and basil.
Scallops au gratin with butter and brandy.
Sicilian style sea bream sandwich.
Suggested dishes:
Creamy seafood soup and risotto with Jerusalem artichoke.
Pizza topped with bufala mozzarella, fresh cherry tomatoes and basil.
Scallops au gratin with butter and brandy.
Sicilian style sea bream sandwich.
