Blend: 60% Tintore e 40% Piedirosso
Alcohol Content: 12,5% Vol
Serving Temperature: 16-18°C
Food Pairing: all kind of meats
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Production Area: Tramonti (Salerno)
Altitude: 250 - 470 m /above sea level
Type of Soil: franc silty, generally constituted by fractions of debris and pyroclastic flows
Cultivation System: radiate atypical and/or pergola with supports vertical and horizontal chestnut tree poles.
Planting Density: about 2500 plants per hectare
Yield per Hectare: about 80 q.
Harvest Period: second half of October, beginning of November
Vinification: grapes are carefully selected and harvested by hand, destemmed and sent into fermentation tanks where selected yeast are added; long maceration together with the skins; Daily movements of the mass bring color and structure to this wine. After separation from the skins, the must-wine continues to ferment for 15 - 20 days at a controlled temperature
Refinement: 3-4 months in stainless steel tanks on fine lees; elevation in oak casks of large capacity for at least 12 months