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BUNCH:

arge sized, pyramidal, winged, semicompact

VINIFICATION / FERMENTATION:

Wine pressing and removal of the grape stalks, introduction in automatic wine-making vessels for the fermentation which is activated by selected yeasts, soaking for about 8 days by controlled temperature.

AGEING

in stainless steel tank.

STYLE:

dry

DESCRIPTION:

aromas of red fruit and spices

GASTRONOMIC PAIRING:

roasted meats, sausages, cheese and, when aged, with game

TSERVING TEMPERATURE:

13-14° C


TECHNICAL ANALYSIS:

alcohol 12,00/12,50% vol

AWARDS:

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