||Castiglione Falletto (CN)
||Full destemming; fermentation with indigenous yeasts only. Use of Horizontal Fermentation tanks. • Traditional fermentation with semi-submerged cap with punch-downs and pump-overs. • Controlled fermentation temperature at 29 °C on indigenous yeasts. Total maceration time: 30-35 days. Malolactic Fermentation in cement tanks during spring following the harvest.
||48-60 months in Slavonian Oak botti of 20-30-50-80-100 hl.
||The wine is best with second courses of red meat in general, but also grilled fish, shellfish or white meats, or with hard and aged cheeses. Desserts with dark chocolate are also a good match, or it can be enjoyed as a “vino da meditazione” (a wine for meditiation) by iteslf.