||80% Negro Amaro, 20% Susumaniello
||Manual, end of September.
||Fermentation: between 22-24 °C in steel tanks. Maceration: 18 days at controlled temperature. Malolactic fermentation: totally carried out.
||14 months in steel tanks, 8-9 months in French oak barriques; minimum 3 months in the bottle.
||Try it with “pappardelle” in game sauce, gnocchi with black truffle and porcini mushrooms, “orecchiette” in sausage sauce, braised beef, roe stew, tasty seasoned cheeses.
||Price Tenute Rubino Jaddico 2016 € 15.87