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
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