Still red wine
AREA OF PRODUCTION
Bonarda, Croatina, Uva Rara
YIELD PER HECTARE
90 quintals per hectare.
The grapes are harvested in small crates at the end of September. They are then crushed and de-stemmed , the must obtained ferments in stainless steel tanks with automatic pumping overs, where it macerates with its skins for about 12/ 14 days at a temperature of 26°/28°. The malo-lactic fermentation is carried out in barriques where the wine improves for about 3 months.
Deep ruby red
Intense, elegant with fruity hints of cherries and almonds
Well balanced and of a good structure
18° – 20°C.
IT IS WELL COMBINED WITH
Hams, sausages and salami, starters with meat sauces, braised and boiled meats.