STYLE |
Red |
VARIETALS |
90%Sangiovese and 10%Montepulciano |
VINTAGE |
Sangiovese: 30th September – Montepulciano: 15th October |
VINIFICATION |
Destemming, enzymatic treatment, oak tannins addition and selected yeasts addition; 15/18 days of permanency on the peels after racking; controlled malolactic fermentation with selected lactic bacteria; refining in steel tanks at controlled temperature. |
FERMENTATION TEMPERATURE |
20° C. |
FERMENTATION PERIOD |
12/15 days |
ALCOHOL CONTENT |
11,00% Vol. |
COLOUR |
Ruby red |
SERVING TEMPERATURE |
16/22° C |
FOOD MATCHING |
Intensely tasty main courses, cold cuts, dry cured cheeses, ragù (meat sauce), lamb, game, braised meat. |
APULIAN DISHES |
Filled peppers, aubergine parmigiana, bucatini pasta with broccoli, timballo filled with meat sauce. |
APULIAN CHEESES |
Dry-cured sheep cheese and dry cured caciocavallo. |
Gli altri vini dell’Azienda Vinicola Lamonarca
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Italiano