|Analysis||13,0% vol. Alc., Acidity: 4,7 g/l, Rs: 5,2 g/l, dry|
|Potential||202 – 2032|
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