Colour: intense ruby red with purple tinges towards amaranth coming with ageing.
Nose: intense, persistent, ethereal and vinous, with sensors of raspberry and cherry.
Taste: warm, rightly tannic, lingering with a delicate grass sensor.
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90% Monica, 10% native red grapes
The entire Parteolla region and surrounding areas, characterised by medium-mixture soils consisting of Miocene clay-rich limestone in medium-height hilly sites and dry climate.
After destemming, grapes undergo fermentation for about 8-10 days at a temperature of 26°C. After devatting, malolactic fermentation takes place in glass-lined cement tanks. Before bottling, the wine is refined in glass-lined cement tanks for several months.
It is a wine to be consumed young to be able to appreciate its qualities.
In cool, dry places not exposed to sunlight.
Dry pasta, risottos, lean meat and medium matured cheeses
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