||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.
||Second half of September.
||Thermo-controlled maceration for about 10 days, followed by the alcoholic fermentation with selected yeasts.
||In French oak barrels for 6 months.
||Red meat, roasted meat with rich sauces, average mature cheese.