||10-12 days of maceration on the skins with daily pumping over. Malolactic fermentation carried out.
||18 months in 27 hl oak barrels. 3 months in bottle.
||Accompanying all the pasta with meat sauce and hunting sauces. Excellent also on sheepmeat, pork, young cows and semi-mature cheeses. Try the combination with vincisgrassi, one of the gastronomic emblems of the region.
||Price Moroder Rosso Conero 2016 € 10.20