Vasto (province of Chieti).
South East exposure.
230 metres above sea level.
3,300 vines per hectare.
4Kg per vine.
from October 1st to 10th.
the must is fermented in contact with the skins for 12 hours, for thepurpose of enhancing the aromatic notes.Following this, it is soft-pressed and fermented in stainless steel vats at controlled temperatures.
cherry red with violet-red highlights
fruity with hints of cherry and strawberry.
fresh and fruity, good body, with anaftertaste of bitter almond.
“maccheroni alla chitarra” (homemade egg pasta), fresh bell pepper frittata.
12° – 14 °C.