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VARIETY |
merlot 50% - cabernet sauvignon 50%. |
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PRODUCTION AREA |
morainic hills of Franciacorta. |
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CULTIVATION OF THE VINEYARD |
Guyot-pruned vineyards, with predominantly east and south-east exposure. |
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YIELD PER HECTARE |
120 ql. |
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VINIFICATION |
Controlled fermentation in steel tanks between 25/28 ° C, followed by malolactic fermentation. Frequent fulling and pumping over in the early stages. A small percentage is then aged in French oak barriques. |
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ORGANOLEPTIC CHARACTERISTICS |
Ruby red with violet reflections, fruity with notes of plum and cherry, pleasantly spicy, dry, harmonious and predisposed to aging |
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RECOMMENDED COMBINATIONS |
It goes well with roasts or stewed meats, as well as not too spicy and medium-aged cheeses |
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SERVICE TEMPERATURE |
15 - 20 ° C. |
Curtefranca Rosso DOC
7,50€
controlled fermentation in steel tanks between 25 and 30 ° C. Frequent fulling and pumping over in the early stages.
Maturation in oak barrels. Before bottling, the wines are assembled in steel tanks.
CONTAINS SULFITES
PRODUCED IN ITALY
Description
Additional information
| Weight | 2,2 kg |
|---|
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