||Clayey ground with sandy veins.
||The grapes arrived in the cellar were very healty, with a good balance of the differnt components ( sugar, acid, polyphenol, were destemmed and pressed. The maceration dures about 10 days, at the temperature of 30 °C.
||The malolatic fermentation finished in the middle of March. After the bottling, that is take place after an year of aging, there is an other period of aging in bottle.
||It is a perfect match for roast meat, boiled meat, and no too seasoned cheeses.
||Price Prunotto Bricco Colma Monferrato 2011 € 22.00