12 NODI 

VARIETIES AND VINES: red-mouthed grapes;

PRODUCTION AREA: vineyards located in the hilly areas of southern Abruzzo;

SOIL - ALTITUDE: medium-textured, mixed-clayey soils with an altitude of 150-200 meters above sea level;

VITICULTURE: Abruzzese awning with a density of 2000 vines per hectare and a grape production of 160 quintals / ha;

HARVEST: manual, in the first ten days of October;

VINIFICATION: crushing of the grapes and soft pressing, static sedimentation of the must at low temperatures, separation of the clear must, fermentation in steel tanks at a temperature of 16-18 ° C with inoculation of selected yeasts;

AGING: de-stemming and contact of the skins with the must for 4 hours at a temperature of 20 ° C. The must that drains from the skins is decanted and fermented with selected yeasts at a temperature of 18 ° C in steel tanks. The conservation lasts 3-4 months;

ALCOHOL CONTENT: 13.50% vol;

COLOR: bright and lively rosé, typical of ripe cherries;

BOUQUET: fresh and pleasantly fruity;

TASTE: soft, round and harmonious taste of medium body and persistence;

SERVING TEMPERATURE: 12-14 ° C;

GASTRONOMIC COMBINATIONS: excellent as an aperitif, it lends itself to multiple combinations ranging from pizza to fish appetizers and cured meats, it also goes well with delicate cheeses.