Gran Caruso Costa d'Amalfi Red

Agronomic characteristics

• Geographical location of the vineyards: Ravello (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. Subsequently the wine passes into small French barriques for a maximum of six months and then rests in small stainless steel tanks at a temperature of 15 ° C. It is bottled in the year following the harvest.

Organoleptic examination

• Alcohol: 13.50% - 14.00% based on harvest year

• Total acidity: 5.50 g / l

• Color: Intense ruby rosé with purple hues

• Scent: Red berries, spices, tobacco, in its evolved expression

• Taste: Full, warm with soft tannins

Gastronomy

• Pairings: Ideal for first courses, meat and mature cheeses

• Serving temperature: 18-20 ° C