About
VARIETALS: Petit Verdot and Sagrantino
CULTIVATION SYSTEM: Palmet, or fan pruning, with spring cluster thinning and organic farming methods without the use of pesticides and herbicides
YIELD PER HECTARE: 6000 l/ha
VINIFICATION: Carbonic maceration in rotary fermentation tank followed by malolactic fermentation in stainless steel
AGING: One year in steel tank
CHARACTERISTICS: Colour: intense ruby red
Bouquet: intense and elegant scents of violet and red currant
Flavour: warm and persistent, acidity and tannins with notes slightly sweet of blueberry, blackberry and vanilla
SERVING TEMPERATURE: 18-20°C (64-68°F)
FOOD MATCHINGS: White and red meats
PACKAGING: glass bottle 0,750 L
Applies to
- Alcohol
- grape wine
Attached files
Organisation
Assisi, Italy