Rosso Piceno DOC/PDO
Organoleptic properties: the colour is ruby red with purple hues characteristic of young red wines; vinous at first impact on the nose and a fruity and floral finish with an unmistakable note of plum note; in the mouth dry and harmonious, with a never over-marked tannicity but without resulting in weak body;
Grapes used: Montepulciano and Sangiovese
Production soil: medium-textured, rich in structure and limestone;
Processing: grapes harvested by hand when fully ripe, de-stemming and pressing of the grapes, fermentation with maceration on the skins for 13-15 days, racking and second malolactic fermentation;
Ageing: in temperature-controlled steel vats;
Gastronomic matches: goes perfectly with first courses with sauce, roasts on the grill, cured meats and various cheeses; its young age allows matching with roasts and grilled fish
Recipes in combination: Fusilli indiavolati, Parmigiana rivisitata
ABV: 13,00% Vol.
Serving temperature: 16-18 °C
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