Summa spumante di Ciliegiolo

ALCOHOL CONTENT
11,5% vol.

GRAPES
Ciliegiolo 100%

CULTIVATION METHOD
Spurred cordon

HARVEST TIME
Third/fourth week of August

VINIFICATION
After harvesting, the grapes are pressed in whole bunches in order to extract very few polyphenolic substances from the skins, hence the very faint pink colour, called ‘onion skin’. The clarified must is fermented at low temperatures, to enhance the elegant, fruity and fresh notes, such as cherry and blackcurrant, characteristic of this vine. The aromatic complexity is conferred by the malolactic fermentation obtained by aging on the lees. The second fermentation takes place in a temperature-controlled pressure tank, followed by a second six-month aging period on the yeasts

TASTING
Hints of peach on the nose, on the palate Maggiaiola cherry, currants, not overly ripe red fruits

PAIRINGS
Aperitifs, rich starters, also excellent with first courses of red sauces and vegetables. It also goes well with fish or truffle dishes