||Manual at the beginning of October.
||Following a cold maceration, which is ideal to obtain the characteristic spiced notes, the wine is fermented in stainless steel vats for about 5-6 days with periodical recasting.
||In wood for at least 8 months.
||In general great with cold cuts, red meats not excessively fat, grilled / skewed meats, game and cheese mildly aged.
||Price Dario Coos Schioppettino 2017 € 11.18