||First half of November. Manual hand picking.
||After pressing the must is put into stainless steel tank at controlled temperature.
||On the skins for 15 days. Malolactic fermentation takes place in barriques.
||Pasta with full body sauces, steak, game (wild, deer, boar, etc.) and long aging cheese.
||Price Donnachiara Taurasi 2017 € 25.25