Production
Grapes: Montepulciano and Cesanese
Training system: Row system with Guyot pruning
Planting density: 4,000 plants per hectare
Harvest: Exclusively by hand, generally in October
Vinification: Fifteen days of maceration, after the malolactic fermentation it completes its refinement throughout the winter in stainless steel tanks
No addition of sulphites during processing (it contains only naturally occurring sulphites)
Alcohol content: 13% vol.
Organoleptic characteristics
Colour: Brilliant ruby red
Aroma: Violet with notes of berries
Taste: Straightforward and natural
Matching food: Local cured meats, cheeses, Amatriciana pasta (with tomato sauce and jowl bacon), lamb, red meats
Serving temperature: 12-14 °C
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