||En goblet, modified en goblet.
||First and second decade of October.
||Temperature controlled fermentation (25-28° C) and spontaneous malolactic fermentation.
||Aging in large French oak barrels (10-30 hl). Bottling after 10-11 months of wood aging and 1 month in steel.
||To pair with pasta dishes, meat dishes, fresh cheeses.
||Price Terre Nere Etna Rosso 2016 € 19.80