||Altitude: 50-250 m. a.s.l. Exposure: South.
||Iron-rich clay over limestone.
||Destemming of the grapes. Maceration and fermentation for about 12 days in upright stainless fermenters with internal paddles. First racking, pressing and second racking in stainless steel vats where malo occurs.
||In 20% new and 80% used barriques for about 12 months. A final racking is followed by a gentle pad filtration before bottling.
||Grilled meat, roast pork, cold cuts and cheese board.
||Preis Inama Colli Berici Carminium 2016 € 19,40