CIOE’ Rosso IGP Bio

peng pita
 

 

 

 

ANALITICAL DATA

Alcool: (% vol) 13,00 / Sugar Dry / Year 2016

Grapes: Montepulciano 90% Tintilia 10%.

Soil: Calcareous/clayey, medium hills, 400/600 metres a.s.l.

Training system: Spur-pruned cordon.

Defense: method Biological.

Harvest period: First half of September.

Harvest method: Manual.

Vinification system: The grapes are carefully destemmed and crushed. The fermentation takes place with maceration on the skins at controlled temperature (10°-28°C) in stainless steel containers. Frequent mixing are run, for a period of about two weeks, in order to extract color and aromas from the skins. Wine is then racked.

Maturation period: Maturation takes place for 2 months in stainless steel containers. The bottled wine is kept for at least four months in temperature-controlled rooms.

SENSORIAL ANALYSIS

Color: Ruby red with purple reflections.

Aroma: Intense, lively and fresh, with aromas of berries, more, blueberry, pomegranate, black pepper.

Taste: Full and wrapping, savoury, velvety tannins on the palate notes of plum and spice blend with hints of vanilla and black cherry.

Pairings: Important &rst courses, meat, boiled beef, roasted pork, mature cheese.