After a careful harvest, the grapes are vinified with a prolonged maceration of 10/12 days.
The resulting wine matures for six months in steel barrels and continues aging in the bottle.
It presents a deep ruby red color with shades tending to violet, the taste is fruity cherry and wild red
berries. The taste is dry, harmonious and smooth.
As an accompaniment to charcuterie and cheese boards, red pasta dishes and meat in general.
Production Area: Campomarino (CB)
Altitude: 100 m asl
Grape Varieties: 70% Montepulciano – 30% Sangiovese
Cultivation system: Marquee
Collection: Manual
Type of winemaking: Fermentation with natural yeasts
Aging: In steel
Serving temperature: 18°C
Alcohol content: 12.5% – 13% Vol
Total acidity: 5.50 to 6.00 g/l
Volatile acidity: 0.3 to 0.4 g/l
0.75 L (Bordeaux bottle)
3 L (bag in box)
5 L (bag in box)
Color: Intense ruby red with shades tending toward purple
Smell: Fruity cherry and wild baccherosse
Taste: Dry, harmonious and smooth
