Description

Production: The grapes come from the dolomitic soils of the historic San Michele all’Adige vineyard, selected in the Middle Ages by Augustinian monks for its ideal south-westerly orientation. The grapes are selectively harvested by hand, after being thinned during the summer. Skin maceration lasts 7-8 days in Ganimede vats, followed by alcoholic and malolactic fermentation in stainless steel tanks. Aging lasts 12 to 14 months in large oak barrels.

Tasting: Deep ruby red. The bouquet is characteristic for the grape species, elegant and fruity. Dry and full taste, pleasantly tannic and harmonious.

Pairings : Venison, beef, lamb, and tangy cheeses.

Alc: 12.5%

Residual sugar: 3 g/lt