Origin |
Comune di Paduli in provincia di Benevento, Campania |
Harvest |
Destemming and soft crashing of berries. |
Vinification |
Alcoholic fermentation and skin maceration for 15 days at 22-23 °C in stainless steel tank. |
Ageing |
Malo-lactic fermentation at 20/21°C in stainless steel tank. Ageing in French oak barriques for 12 months on yeast lees. Bottle refining for 6 months. |
Pairing |
This wine of thanks to its structure, complexity and texture, lends to combinations with pasta & strong tomato sauce based, grilled meats, game, dishes duck based or pheasant, venison or wild boar. |