STYLE |
Red |
VARIETALS |
Sangiovese and Montepulciano |
EPOCA DI VENDEMMIA |
Sangiovese: 30th September – Montepulciano: 15th October |
VINIFICATION |
Destemming, enzymatic treatment, oak tannins addition and selected yeasts addition; 13/15 days of permanency on the peels after racking; controlled malolactic fermentation with selected lactic bacteria; refining in steel tanks at controlled temperature controllata. |
FERMENTATION TEMPERATURE |
20° C. |
FERMENTATION PERIOD |
12/15 days |
ALCOHOL CONTENT |
10,50% 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
Chevvino Rosso | Chevvino Rosato | Chevvino Bianco | Bellavite Rosso | Bellavite Rosato | Bellavite Bianco
Vino da tavola rosso – 3l | Vino da tavola rosato – 3l | Vino da tavola bianco – 3l | Sangiovese 1l | Trebbiano IGT 1l
Italiano