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On the south coast of the Garda lake in the Benaco area, the ancient and legendary traditions of the Rosé wine making process are still alive. They are fresh, kind and influential wines.
They are produced with the Groppelo, Marzemino, Sangiovese and Barbera grapes which is a complex and refined local grapes blend. They are all coming from the company I Frati in Sirmione, La Tur and Desenzano del Garda.
The soils where these vines are cultivated are mostly calcareous with prevalence of lime clay and sand. The cultivation method is the Guyot and the cordon spur pruning with profit of 90 quintals per hectare.
The wine making process takes place in stainless steel tanks on the peel for few hours. The malolactic fermentation occurs for an 80% and gives glycerol to the wine. Finally the aging takes place in stainless steel on fine yeasts for 6 months and other 2 months in bottl
| Country | Italia |
| Alcohol Content | 12,5 |
| Organoleptic Characteristic | The nose shows aromas of hawthorn flowers, green apple, white almond and wild cherry. In the mouth it is tasty, fresh, tangy and able to stimulate , palate thanks to its vivid acidity and hints of small red fruits. |
| Type | Rosè |
| Grape Variety | Barbera, Marzemino, Sangiovese, Groppello of Mocasina |
| Region | Lombardia |
