Rosé Wine

Testa Rüsa

The rosé that was missing: a wine rich in history and flavour, designed to best express the terroir.

With natural yeasts and skin maceration for 2 to 6 hours. Fermentation at 14–22 °C to encourage the development of aromas.

In stainless steel tanks for approximately 6 months, with ageing on the lees and bâtonnage.

In bottle.

Intense salmon pink.

Aromas of flowers, rose petals, peach, nectarine and orange zest.

Dry, fresh and full-bodied.

Pasta dishes and lake fish; also excellent with local cheeses.