Origin |
Ripatransone (Ascoli Piceno). |
Soil composition |
Mixed loose soil with limestone. |
Vinification |
8-day maceration in wooden vats. |
Ageing |
Ageing and malolactic fermentation in little 115-litre oak barrels for 30 months followed by at least 6 months of ageing in bottles. |
Pairing |
Perfect with rich and highly aromatic dishes as well as to be enjoyed by itself. |