Nero di troia rosato

Sumarello is the dialect term used for Nero di Troia in Daunia. Enhanced and presented in our pink version, it foresees a skin maceration with the skins for at least 24 hours at 4-5 ° C, after soft pressing it remains to ferment slowly in steel for 20 days at a controlled temperature of 14 ° C. The maturation is 5 months in stainless steel sur lies, to favor its complexity and elegance. The color is bright cherry red, bright and intense, the nose releases a complex bouquet of tropical, exotic and citrus fruit, then complexes with sweet notes of ripe red fruit. On the palate it is fresh, taut and structured, well balanced and with a long aromatic persistence. Serving temperature: 8 ° C to enhance the fruity taste. Pairings: It goes well with white meats, fresh cheeses, seafood and grilled fish.