Organoleptic characteristics
Colour: pale pink.
Smell: delicate, with hints of vanilla and red fruit.
Taste: elegant, harmonious, remarkably persistent in taste.
Chemical and physical characters
Total acidity: 5.6 (g/l tartaric acid).
Serving temperature: 8–10°C. Serve in suitable to wines glasses.
Food pairing: for freshness and drinkability it can be paired with dishes, also of seafood.
