.75 REDINOTTE – Terre degli Osci BIO IGP
Fermentation & maceration of the skins at temperatures between 12 ° & 28 ° C in temp. controlled stainless steel containers. Periodic remouage, for about 8/10 days, in order to extract colors & aromas from the skins.
Aging for at least 4 months in stainless steel tanks followed by 4 to 12 months in oak tonneau.
In the bottle for 4 months.
Intense ruby red with purple hues.
Intense aroma of red fruits, black cherry, dried plums, balsamic notes of licorice, vanilla, cloves.
Warm, persistent, rightly tannic, harmonious.
Food pairing and serving
To be served in combination with important first courses, aged cheeses, red meats and dishes with a strong taste.
Best served at 18°C