| Grapes Piedirosso e/o Per e’ palummo 100% |
| Growing system espalier |
| Pruning guyot |
| Vine density 8.5/9.0 t |
| Winemaking process Pomace maceration by three daily pressing at maximum temperature of 22 °C; racking after 6-7 days |
| Transformation yield 63-65% |
| Affinamento leggero passaggio in legno per circa 5 mesi più 2 mesi di bottiglia |
| Oenochimical values alcohol 12.60-13,00% vol total acidity 5.10-5.30 gr/lt dry extract 28.00-30.00 gr/lt |
| Tasting notes ruby red Color, full, long lingering, balanced palate, bouquet of distinct aromas of vesuvian wildflowers, pleasant notes of spices |
| Food pairingat 18-20 °C it accompanies strong meat soups, mature cheese and salami, roast red meat and all strong taste dishes |
| Packing 6 X 0,75 lt |
| Pallet 95 box |
Contact us
Error: Contact form not found.
English 
Italian