Sensory analysis and food pairings
Destemming, soft pressing, fermentation without skins at the temperature of 16°C for 25 days in stainless steel
Maturation: in stainless steel then in bottle
Cherry red colour . Intense, fine, fruity and floral bouquet with hint of cherry and red rose. Fresh, intense, persistent and fine flavour.
We SuggestFood pairings
Salami,“brodetto” (fish soup), white meat, semi-mature cheeses, mushrooms, pizza.
Tempertaure:best served at a temperature of 10/12°C