For the production of this particular selection of Cerasuolo, the selected Montepulciano grapes, manually picked in early October, are de-stemmed and then laid for pre-fermentative pellicular maceration for 36 hours at a low temperature. Subsequently, the grapes are pressed and the must is decanted and undergoes alcoholic fermentation, part of which takes place in french oak barrels. After racking, the wine is left on its own lees for about four months in steel containers.

Tasting notes and food-wine combinations

Bright and intense cherry red colour, with violet highlights and vivid scents of red and black fruits. Savory to the taste, as well as fresh and rich, with sensations of cherry, raspberry and currant and with a pleasant end taste of almonds. Served at 10-12 °C, it’s good to accompany the whole meal or cold meats, medium matured cheeses, grilled fish, fish soups, white meat and pizza.

13% vol – 75 cl