Grape varieties: Ciliegiolo 25%, 25% Bonamico, 50% Nero Buono
Alcohol: 13% vol
Wine making: all three grape varieties fermented in fiberglass vats. Bonamico and Ciliegiolo macerated 24 hours on the skins while the Nero Buono fermented for 5 days on the skins. After the fermentation processes, Bonamico and Ciliegiolo were assembled with Nero Buono.
Aging: 10 months in fiberglass on the fine lees
Serve at: 16-18° C
Food matches: it goes well with aged cheeses and cold cuts, winter soups, meat dishes.
About him: ruby red color; It releases aromas of red fruit, with hints of spices and tobacco. At the sip the acidity and the fruit of Bonamico and Ciliegiolo meet the body and tannin of Nero Buono. Fruity, fresh and soft, the Baffo has a good drinkability despite 13 degrees of alcohol.
Taxes 22% including