ROSSO IGT VENETO SENGIARI
Wine-making process: Grapes are harvested by hand, removed from stalks and put into tanks for fermentation at a temperature of 25-28°C for 6 days. After racking process, the fermentation continues in steel tanks.
Grapes: Made from Merlot, Cabernet and Friulano grapes
To be served at:18-20° C
Alcohol Content:13. 00°
Total acidity:5.46 g/l
Net extract: 27.30 g/l
Plant breeding: Spurred cord
Production per hectare: 50/60 quintals
Harvesting period: End of September, first ten days of October
Refinement: Wine is drawn off in steel tanks for malolactic fermentation. In January, grape skins are removed and it is kept on grape sediments for another 5-6 months. During this period, it is constantly stirred and oxygenated. A part of wine is refined in barrels for about one year.
Taste and smell: Red ruby colour with garnet red hues. Intense and persistent perfume with flower and fruit hues. Ideal with rich meats and seasoned cheeses.