Calzoncelli with meat sauce
450 mt. s.l.m.; Guyot; 4500 plants per hectare.
Grassing and green manure of diﬀerent plants. Parasiticidal treatment with copper and sulphur.
The grapes are harvested by hand and removed from the stalks. The fermentation takes place in steel tanks at a controlled temperature. Permanency in temperature-controlled tanks. Re inement in bottle for 5 months before the selling.
Clear, bright red ruby in colour. Intense and quite complex. Notes of red fruit jam and redcurrant, floral notes of wild berries and violet. Slight hints of pepper and almost a citric whisper. It gives a dry, warm and soft mouthfeel. Quite fresh and savory, with lively tannin. It’s a full-bodied wine, round, intense and persistent.
Perfect for succulent and fatty dishes, savory, spiced too and with a bitterish tendency. Dishes with moderate persistence in flavor and smell. Semi-hard cheeses, grilled white meat. Stuffed pasta with creamy cheese.
Agnello al forno