|Composition of the land
||The land goes from loam to deep porphyry.
||Late september to early-mid october (dried grape harvest) due to different locations. The Amistar concept requires a minimum of 19.0° KLM.
||Mechanical removal of the stems, traditional mash fermentation in stainless steel tanks at controlled temperature. Juice extraction of about 30 % in order to obtain an extreme ratio between juice and skins. More skins and less must in order to guarantee an ideal maceration or extraction to realize the Amistar concept.
||When fermentation is completed the wine is extracted from the marc, all batches of each variety are assembled in the available quantity parts of the vintage (no system assembly) and then stored in barrique casks for biological acid degradation for one year.
||This red wine cuvée is suitable for discerning dishes such as grilled filet, ox cheeks, roasts in general, hard cheese (recommendation: raw cow's milk cheese “Grotte”) and particularly for spicy dishes as well. Taste Amistar Rosso with special dark chocolate (e.g. from Amedei CHUAO with 70 % cocao).
||Price Peter Solva Amistar Cuvée Rosso 2016 € 28.06