| Vinification |
Traditional fermentation methods are employed with a floating cap, at a controlled temperature (27-28 degrees), carried out in large Slavonian oak vats, the contents are frequently pumped over. This is followed by a long stay of the must on the skins; about thirty days, in order to extract as much polypheno- lic substances as possible to facilitate the start of the subsequent malolactic fermentation in barriques. |
| Ageing |
12 months in medium toasted French barriques from the Tronçais area, 6 months in large 3000/5500 litre Slavonian oak barrels and 6 months in the bottle. |
| Pairing |
Game and grilled or stewed red meat. |
| On offer |
Price Apollonio Terragnolo Negroamaro 2018 € 15.79
ex VAT
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