Red IGT wine Province of Pavia.
AREA OF PRODUCTION
Pinot Nero and Barbera.
YIELD PER HECTARE
60 quintals per hectare.
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.
A great complexity with marked hints of mature red fruit and spicy nuances.
A great harmony, smooth and persistent with a smooth fully evolved tannin.
IT IS WELL COMBINED WITH
All meats in general especially with game fowl.