Tramonti Doc rosso

Agronomic characteristics

• Geographical position of the vineyards: Tramonti (Sa)

• Grapes: Aglianico and Piedirosso

• Density of plant: 5000 strains / ha

• Collection: October

Winemaking

Maceration at 20 ° C of the grapes and fermentation in special wine-makers for 15-20 days. Racking after alcoholic and malolactic fermentation, soft pressing of the pomace in order to extract the tannins that will bind better to the original color and aromas. Then the wine rests in stainless steel tanks at a temperature of 15 ° C. It is bottled in the year following the harvest.

Organoleptic examination 

• Alcohol: 13.00% - 13.50% based on harvest year

• Total acidity: 5.50 g / l

• Color: Intense ruby red with violet reflections

• Scent: Soft, typical, vinous, harmonious in its territorial expression

• Taste: Full and soft

Gastronomy

• Pairings: Ideal for pasta dishes, meat and cheese

• Serving temperature: 15-18 ° C