4C

Technical specifications

Grape variety: 100% Rossese di Campochiesa

Production area: Campochiesa 
Altitude: 50 metres above sea level
Soil type: Red ferruginous, sandy soils
Growing system: bush vine

Exposure: South-West

Age of vines: approximately 50 years
Yield per hectare: less than 80 quintals/hectare

Harvest period: mid-September
Vinification: Cryomaceration for 24 hours followed by brief soft pressing, fermentation in T-shaped steel tanks with indigenous yeasts. Battonage in steel for 2 months

Maturation: 2 months 
Ageing: 1 month in bottle

Colour: onion skin pink
Aroma: with floral and wild strawberry notes

Taste: enveloping on the palate with a fruity attack
and a savoury, mineral finish

Serving temperature: 13° C

Alcohol content: 13/13,5 %Vol

Recommended pairings:  fish dishes, shellfish, fresh
cheeses and rice-based first courses with vegetables and/or mushrooms

The Rossese di Campochiesa variety is typical of the Albenga Plain, particularly the hamlet of Campochiesa. It is a variety rich in acidity with a very light skin colour, two fundamental characteristics for producing excellent rosé wines.