Ciliegiolo

ALCOHOL CONTENT
14% vol.

GRAPES
Ciliegiolo

CULTIVATION METHOD
Spurred cordon

HARVEST TIME
Third week of September

VINIFICATION
After being carefully selected, the grapes are crushed and started in a steel tank where they ferment at a controlled temperature for about two weeks. At the end of fermentation, a 72-hour maceration is carried out on the skins to implement the tannic supply of wine which is then stored in a steel tank where malolactic fermentation takes place and refines on the fine lees for 9 months

TASTING
Fruity, intense on the nose with notes of ripe cherry, blackcurrant and wild herbs. The palate is immediate in the pleasantness and juiciness of the fruit, medium-bodied and with an intense tannin, but never intrusive

PAIRINGS
It goes well with charcuterie boards, pasta dishes with meat sauces or second courses of roasted white meat