Red wine - Gutturnio Frizzante DOC

Production Manual harvest of grapes in October. Destemming, alcoholic fermentation and maceration on the skins for 4/6 days at a temperature of 26°C. Malolactic fermentation and subsequent racking to facilitate clarification. Maturation of the wine in tanks for 4 months followed by refermentation in autoclave using the charmat method. Bottling takes place 5 months after the grape harvest.

Organoleptic characteristics:

COLOR: Intense ruby red.

BOUQUET: Vinous, fresh, intense, characteristic and fruity with notes of prunes, blueberries and berries.

TASTE: Full-bodied, full-bodied and slightly rounded.

ALCOHOLIC GRADATION: 12% vol.

Food pairings: Ideal with main courses of red meats, roasts and braised meats. Also excellent on its own and with aperitifs made with cured meats and cheeses.