Oltraja

TYPOLOGY

Red IGT wine Province of Pavia.

AREA OF PRODUCTION

Oltrepò Pavese

GRAPES

Pinot Nero and Barbera.

YIELD PER HECTARE

60 quintals per hectare.

VINIFICATION

The harvest is carried out in crates at the end of September.
After which crushing and de-stemming takes place, the must is fermented in stainless steel tanks with automatic pumping over; the grapes are macerated with the skins for about 12/14 days at a temperature of 26°/28°C. The malolactic fermentation takes place in wooden barriques where the wine ages for 6 months the wine is then left in the bottles for 6 months for a further maturation.

ALCOHOL

13,5% vol.

ORGANOLEPTIC EVALUATION:

VISUAL

Ruby red.

OLFACTIVE

A great complexity with marked hints of mature red fruit and spicy nuances.

TASTING

A great harmony, smooth and persistent with a smooth fully evolved tannin.

SERVING TEMPERATURE

18°- 20°C.

IT IS WELL COMBINED WITH

All meats in general especially with game fowl.

Contains sulfites