||30% Barbera, 60% Croatina, 5% Uva Rara, 5% Vespolina
||During the harvest the grapes are gathered by hand with a careful selection of only the most ripe fruit which is considered suitable for the production of Clilele.
||Maceration of the grapes at 28-30 °C for about 12-14 days.
||When the malo-lactic fermentation is completed the wine improves for 6 months in French Allier barrels of 2nd or 3rd passage, followed by 6 months in stainless steel tanks then 8 months in bottle.
||Red meats, game and mature cheeses.
||Price Giorgi Clilele Buttafuoco 2014 € 9.90