Puglia IGP Rosso
Sangiovese and Nero di Troia
150 m asl
By hand in boxes
De-stemming and inoculation of the selected yeast, control of the fermentation temperature around 24-26 ° C. The latter has a duration of 6-7 days and at this point there is the soft pressing of the fermented must.
Steel for 7-8 months with decanting for correct oxygenation. Cold tartaric stabilization -5 ° C before bottling.
The gastronomic combination is very vast, being a wine that perfectly marries a wide range of dishes.
On the nose it has aromas of red fruits, such as blackberries and cherries which are also found on the palate. Harmonious and persistent, it responds well to the characteristics of the grape.
Intense ruby red color.
18-20 ° C