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As the acidity concentrates in the tip of the grape
made by allowing for longer macerations (3 - 4 days) and leaving the wine to rest on the lees for six months
this is your choice
with some good bread and olive oil or with hard
white pepper
"Camilo" SCAGLIOLA SANSI, Alta Langa DOCG VSQ RISERVA Rosato 2019 IGT As the acidity concentrates inCamilo Alta Langa is a wonderfully pale onion skin coloured blend of Chardonnay and Pinot Noir. After soft pressing the grapes the must is left for 24 hours before starting cold fermentation in steel vats. Once the first fermentation is completed, the wine is left to rest in acacia barrels for a year, which leaves a unique flavour to the wine. Then it is bottled and left on the lees for at least 30 months before degorgement. This sparkling is soft,