|Composition of the land
||Clayey-sandy with a calcareous skeleton.
||Fermentation at a temperature below 30 °C, with autochthonous yeasts, crushed and destemmed grapes, with 7-day maceration with manual punching down.
||6 months in steel and barriques of at least 4 passes, at least 6 months in bottle.
||Ideal to accompany well-seasoned dishes based on vegetables, fish and meat, pecorino or other medium-aged cheeses.
||Price Quartomoro Memorie di Vite Rosso MNC 2017 € 15.40