Farming and planting density:
Guyot, 4800 vines per hectare.
330 m a.s.l.
manual at the end of September.
after several hours of maceration on the skins, the must is separated and fermented at approximately 16°C.
in steel and bottled in the spring following the harvest.
Sot Rosè is an excellent aperitif and is perfect with appetisers and pasta, as well as with all kinds of pizza; thanks to its elegance and fresh acidity, it is also delicious with fish, fresh cheese and vegetable dishes. Serve chilled at a temperature of about 10-12°C. Although Nebbiolo provides good ageing capacity, to enjoy the fragrance of the aromas, it is recommended to consume Sot Rosè within 2 to 3 years after harvest.
Appreciate it listening to:
FELIX MENDELSSOHN, Symphony No. 4 in A major 'Italian'.
cherry red colour, the aroma is fresh of violets and red fruits such as strawberry and raspberry. A dry, delicate and elegant flavour with a good structure, the palate is elegant and balanced with fine tannins that contribute to a long persistence.