Rosso Piceno DOC/PDO

Organoleptic properties: the colour is deep ruby red; complex on the nose, ample and persistent, rich in hints of ripe fruit, plum, maraschino and jam; dry, savoury, soft and warm on the mouth with pronounced tannins but attenuated by the passage in barrique, thus remaining pleasant and elegant;

Grapes used: Montepulciano and Sangiovese

Production soil: medium-textured, slightly limestone;

Processing: manual harvesting of the grapes when fully ripe, destemming and pressing followed by fermentation with maceration on the skins for 15-20 days, followed by racking;

Ageing: malolactic fermentation in barrique where the wine remains for 12 months;

Gastronomic matches: goes perfectly with grilled meats, game and well-matured cheeses

Related recipes: Soy fillet

Year: 2016

ABV: 13,50% Vol

Serving temperature: 16-18 °C

Contains sulphites