IGT Colli di Salerno
The grapes of Tecla Madre are gathered some days before those of Petrale and are produced as rose’ wine with skin/must contact of 14-16 hours. The must-wine is then fermented at a controlled temperature between 15-18 degrees Celsius. Upon closure of the alcoholic fermentation it is decanted into barrels in a third transformation in order to render it clear and stabilize its color. After brief aging in the same barrels it is bottled roughly 6 months subsequent to the grape harvest.
Possessing a deep and lively rose color, it flatly recalls the scent of strawberry and cherry, and distinguishes itself with a lively sharpness on the palate which is additionally sustained by a certain smoothness and flavor. The relationship between sense of smell and taste is superb as is the long closure which allows it to adapt well to many dishes.