Agnello al forno
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, deep ruby red. Round and quite compelx. The aroma spreads notes of ripe red fruit like cherries and redcurrant, the violet notes are incredible. Spicy notes of pepper and vanilla. It gives a dry, warm and soft mouthfeel, Quite fresh and savory, with balanced tannin. It’s a full-bodied wine, balanced, 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 red meat, lamb in particular.
Calzoncelli with meat sauce