||Tauriano di Spilimbergo (PN)
||Hand picking. Partial “appassimento” (drying method) of the grapes (about 20%) for 8 weeks.
||Submerged-cap maceration for 25 days.
||About 18 months in 30-60 hl Allier and Slavonian oak barrels.
||Roast meat, poultry, game; meat braised in this wine is extraordinarily good.
||Price Fantinel Tenuta Sant'Helena Cabernet Sauvignon 2015 € 10.82