GASTRONOMIC USE
Ideal with important first courses, red meats, game, aged cheeses.
Ideal with important first courses, red meats, game, aged cheeses.
Production Area: ROTELLO-LUPARA (CB)
Altitude: 300-350 m asl
Grapevine: 100% TINTILIA
Training system: Guyot row
Harvest: First decade of October, with hand-picked selection.
Vinification: Fermentation on the skins for 12 days in steel at 22°-24° C in stainless steel for 12 months. in bottle for 12 months
Serving temperature: 16° to 18° C.
Alcohol content: 13.5 percent to 14.0 percent vol.
Total acidity: 5.00 to 5.50 g/l
Volatile acidity: 0.2 to 0.3 g/l
Sugar residue: 1g/l
Format: 0.75 L (Borgognotta)
Impenetrable purplish ruby. The olfactory profile is well drawn by tones that fluctuate between violet, red fruit and mint, humus, licorice, moss and wet earth. It floods the palate with great envelopment, softness and masterful tannin. Wine of remarkable flavor progression.