||Loc. La Madonnella - Ponte (BN)
||Clayey and moderately calcareous soils.
||The grapes are hand-picked in crates when fully ripe or slightly overripe in the second half of October.
||Destemming is followed by fermentation and maceration at a controlled temperature for circa 20 days. Extraction occurs via alternating délestage and post-fermentation maceration. Drawing off, soft pressing and preservation of the lees follows, and successively malolactic fermentation.
||After further racking, natural clarification occurs, before transferring the wine into second use barriques for 6 months. Aging in wood is followed by racking in steel tanks and bottling for a further phase of evolution in the bottle.
||Ideal with elaborate first courses, meat dishes and mature cheeses.
||Price Ocone Bozzovich Rosso € 7.50