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Rossobastardo, vinified after a firm drying of autochthonous grape variety, gives this blend a very intense note of b...Read more...
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Fermentation is made under controlled temperature, preceded by pre-fermentation cold maceration through the best third millennium technologies respecting tradition. After the first racking, wine starts settling in stainless steel vats. Afterwards, it starts malolactic fermentation in cask before entering in the ageing process. It is ruby red with purplish reflections, dense.
Rossobastardo, vinified after a firm drying of autochthonous grape variety, gives this blend a very intense note of blackberry and black pepper. Wild berries jam, candied orange peel and vegetal notes makes this bouquet rich. The formidable softness is supported by an adequate freshness and by tangyness which embodies the territory; this wine is well-balanced and well-orchestrated. Lingering, the taste is fully equivalent to the aroma.
Dietary Information: All-Natural
100000 bottles produced.
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