Cold-soaking prior to fermentation at 8-10°C for a few hours. The must is drained from the skins, fermented at 13-15°C and then stays on the lees for a short period.

Delicate pink color, with a strong, fruity aroma of strawberries and candies. Rich in taste and crispy acidity, with cherry jam notes. It is preferably consumed within a year of bottling.

Mediterranean cuisine, pasta with light red sauces.