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VARIETY Marzemino
VINIFICATION maceration in contact with the skins in terracotta amphorae, 2/3 spontaneously fermented
REFINEMENT in terracotta amphora with technique “Submerged cap” for about 4 months, thereafter racking and aging for a further 5 months always in amphora
COLOR bright ruby red
TASTE sensation of pleasantness and cleanliness already found to the nose; light and pleasant to drink
BOUQUET Clean and elegant nose, small red fruits
ACCOMPANIMENT simple first and second courses of Italian culinary tradition; does not appreciate too much
processed dishes
SERVING TEMPERATURE 16-18 ° C
