||S.Carlo di Sessa Aurunca (CE)
||Altitude: around 400 m. a.s.l.
||6, 21 and 22 of September.
||Maceration in contact with peels for 20 days. Malolactic fermentation: Fully developed in steel tanks.
||In new barriques Allier and Never for about 8 months.
||Pair it with pizza (margherita and marinara), also excellent on fish soups and white meats, the typical dishes of the Neapolitan tradition including the ragout.
||Preis Galardi Terra di Rosso 2018 € 20,90