Grape variety: 100% Cesanese
Alcohol: 14% vol
Wine making: five days of maceration on the skins in fiberglass with manual punching three times a day
Aging: 11 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: walnut husk, blackcurrant and hazelnut in the nose, the softness and body of Cesanese are balanced by a good acidity. It already expresses itself well, but with the structure it carries with it, in future it will give revolutionary emotions!