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Grapes Piedirosso e/o Per e’ palummo 100%
Growing system espalier
Pruning guyot
Vine density 100/105 t
Winemaking process Pomace maceration by three daily pressing at maximum temperature of 22 °C; racking after 6-7 days
Transformation yield 75%
Aging on thin dregs for 5 months and one month in bottle
Oenochimical values
alcool 12.00% vol
total acidity 5.10-5.30 gr/lt
estratto secco - 22.00 - 24.00 gr/lt
Tasting notes ruby red Color, full, long lingering, balanced palate, bouquet of distinct aromas of vesuvian wildflowers, pleasant notes of spices
Food pairing at 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

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