A traditional red made from a blend of Sangiovese, Carignano and Cannonau with a pleasant nose of red fruit. Dry, crisp and full flavoured, it goes well with roast and braised red meats and fermented cheeses.
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VITIGNI: Sangiovese, Carignano and Cannonau.
HARVEST PERIOD: Late September.
WINEMAKING: The destemmed and crushed grapes follow a carefully designed vinification process that brings out their fruit to the full and extracts only the lighter tannins. The resulting wine is delicious, easy-drinking and ready for the corkscrew.
APPEARANCE: Ruby veined with garnet red highlights.
NOSE: The bouquet reveals moderate maturation with some traces of Sangiovese-derived youthful alcohol.
PALATE: Dry, austere and savoury.
ALCOHOL CONTENT: 12% vol.
ACIDITY LEVEL: 5,6 g/l. AGEING: No more than 18 months.
SERVE: At a temperature of 16°C.
FOOD MATCHINGS: Roast or stewed red meats and fermented cheeses.
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