APPELLATION: Protected Geographical Indication
TRANING SYSTEM: Guyot
HARVEST: Manual harvest the third week of September
YIELD: 100 q.li/ha
VINIFICATION: Grapes are first selected, destemmed and softly pressed. The winemaking process includes a long maceration on the skins at 28 ° C with horizontal pressing and temperature controlled fermentation. The maceration is aiming to extract soft tannins and colour while obtain a greater structure and balance. Malolactic fermentation softens and reduce acidity and can be a source of flavours such as butter, hazelnut and makes the wine more rounder and richer. Aged in oak barrels for 3 months and in bottle before release.
ALCOHOL : 13,00 % abv
FLAVOUR CHARACTERISTICS: Ruby red with violet hues; intense and persistent smell of fresh red fruit like sour cherries, strawberries and plums with a hint of violets. The palate has a beautiful structure, with soft velvety tannins in evidence and pleasant freshness. A wine that has a few good years ahead.
FOOD PAIRING: Although easily combined with pasta and red meat is the best combinations with main dishes of red meat: beef steak, roasts, grilled meats. Also likes the combination with grilled fish. Perfect with typical Marche dishes like cannelloni or vincisgrassi.
SERVICE TEMPERATURE: 15-18°C