Vines: indigenous to the area
Training system: against gujot espalier harvest time: second / third ten days of September
Vinification: direct pressing, fermentation for 20 days at controlled temperature (c.at 13-15 ° c)
Aging: battonage for c. To 2 months and bottle
Pairings: lean appetizers, white meats, fish, excellent as an aperitif
Serving temperature: 6-8 ° c
Packaging: box of 6 with horizontal bottles
Closure: TCA free guaranteed micro-granulated cork
Light and bright cherry red by the glass. The nose comes fresh and fragrant hints of red fruit. The mouth proves to be consistent with the sense of smell, and is revealed to be smooth in drinking, balanced and with good persistence.
Versatile in combinations, it is excellent to accompany cold cuts, cold cuts and appetizers. Perfect with sausage pizza.