Red wine - Gutturnio Superiore 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 6 months and bottling in late winter after achieving sufficient tartaric stability.

Organoleptic characteristics:

COLOR: Intense ruby red.

BOUQUET: Intense, enveloping vinous with notes of red fruits.

FLAVOUR: Full-bodied, soft and elegantly balanced.

ALCOHOLIC GRADATION: 13% vol.

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