12% vol – 750 ml
Created from a blend of hill-grown red grapes with notable acidity, and another decidedly full-bodied grape. Grapes are fermented together and left to macerate in stainless steel tanks for 7-10 days. The second fermentation takes place in the bottle where the lees are left to deposit.
The bouquet recalls, violets, small red fruit, strawberries and pepper. The tannins and acidity play it up lively in this unusual and unexpected wine, both harmonious and fragrant
Ribeye steak, lamb with risotto milanese, prosciutto & parmigiano, polpette