Surori

Soil: Of carbonated origin, clay texture. The plantations are located on the southeast- facing slopes.

Vinification: When reaching phenolic maturity, the grapes are harvested by hand and carefully selected on the sorting tables. The grape must fermentation takes 15-18 days at 12°C. For 25 days the grapes have lain on a bed of fine yeast, while batonage was performed twice.

Tasting Notes: This complex and mineral Rose, of a bright color, releases citrus flavors (grapefruit) followed by notes of strawberries and cherries.

The vivid acidity reinforces the strong taste obtained from Rara Neagra and Saperavi.

It is rich and balanced on the palate, with a very pleasant fruit flavor and a long aftertaste.

Food recommendations: Recommended with duck in orange sauce, chicken breast with cherries and black pepper, pasta, seafood, fish or cheeses.

Range: Gitana Classico

Grape Variety: Rara Neagra and Saperavi

Vintage: 2014.