||Last ten days of October and the early days of November.
||Vinifcation with prefermentative maceration took place at 5 °C for 10 days and was followed by fermentation carried out using natural yeasts for 7-10 days at a maximum temperature of 26 °C.
||When malolactic fermentation is completed, the wine is put into barriques for 12-24 months, depending on the age of the wood.
||Red meats, game and mature cheeses.
||Price Re Manfredi Aglianico del Vulture Superiore Serpara 2012 € 20.50