|Analysis||12,5 % vol. Alc., Acidity: 5,6 g/l, Rs: 2,2 g/l, dry|
|Potential||2011 – 2015|
Mixture of different vineyards; mainly conglomerate and loess soils
Selection of the best physiological ripe grapes; crushed; cold maceration for 2 days; fermentation in stainless steel, after fermentation maceration for 1 week; pressed; stored for 5 months in 50 % stainless steel and 50 % big wooden casks.
Fully ripe sour cherries on the nose; very fruity style; compact on the palate; fine tannins; flavours of red berries and prunes echoed by minty tones.
Goes very well with any kind of red meat; good to Italian food as Pizza and Pasta.Print Fact Sheet