||San Marzano di San Giuseppe (TA)
|Composition of the land
||The soft soil layer is clayey and quite thin, with a good presence of rocks.
||First weeks of September.
||Thermo-controlled maceration for about 10 days, followed by the alcoholic fermentation with selected yeasts.
||In French oak barrels for 3 months.
||Savoury first courses, red meat and game, mature cheese.