Good tannic texture and gustatory structure, supported by a balanced acidity and a lot of aromatic energy of ripe red fruits. Savory and persistent finish, which enriches and invites drinking.<\/p>\n
ALCOHOL CONTENT<\/strong>: 13,5% vol. VINIFICATION<\/strong> Color:<\/strong> Intense ruby red with very bright violet reflections; Bouquet: richly fruity, dense with scents of fresh and fragrant red fruit, among which sour cherry, sweet cherry, and plum stand out. In the background, elegant spicy suggestions (pink pepper, clove) and pleasant very light herbaceous and balsamic notes.<\/p>\n PAIRINGS:<\/strong> Good tannic texture and gustatory structure, supported by a balanced acidity and a lot of aromatic energy of ripe red fruits. Savory and persistent finish, which enriches and invites drinking.<\/p>\n","protected":false},"featured_media":24760,"template":"","meta":{"iawp_total_views":25},"product_brand":[],"product_cat":[261],"product_tag":[],"class_list":["post-24735","product","type-product","status-publish","has-post-thumbnail","product_cat-vini-rossi-en","first","instock","shipping-taxable","purchasable","product-type-simple"],"yoast_head":"\n
\nGRAPE VARIETY<\/strong>: Ciliegiolo
\nTRAINING SYSTEM<\/strong>: Spurred cordon
\nHARVEST TIME<\/strong>: Second week of September<\/p>\n
\nThe grapes are hand-picked and selected after mid-September, when this extraordinary vine starts to express itself at its best on the notes of red fruits and, in particular, ripe cherry. The vinification is done respecting the raw material, with a maceration of ten days, never over-forcing the operations of pumping over and delestage, which must be soft and well-timed to extract only the best from the skins. Fermentation occurs at a controlled temperature between 20 and 26\u00b0 C. After racking and lightly pressing the fermented pomace, the wines undergo malolactic fermentation in 2 \u2013 3 weeks, after which aging in concrete for 18 months on their lees follows. Very important for the balance and harmony of this wine, before bottling, to allow the tannins to round off and the rich primary aromas to integrate with those linked to aging in concrete.<\/p>\n
\nWine to be paired with charcuterie starters, earthy first courses, roasts, and legume soups. Optimal serving temperature 15\/17 \u00b0C.<\/p>\n","protected":false},"excerpt":{"rendered":"