ORGANIC CULTIVATION METHOD
MANUAL HARVESTING IN CRATES, THE GRAPES ARE DESTEMBLED, CRUSHED AND IMMEDIATELY PRESSED WITH A TRADITIONAL VERTICAL PRESS
THE MUST IS LEFT TO DECANT 24 HOURS IN A STEEL TANK AND SUBSEQUENTLY PUT IN BARREL WHERE IT FERMENTES SPONTANEOUSLY AND MATURES ON ITS LEES FOR 12 MONTHS
AFTER A SHORT 3 MONTHS PASS IN STEEL, THE WINE IS BOTTLED WITHOUT ANY FILTRATION PRACTICE AND CONTINUES ITS REFINING FOR ANOTHER 6 MONTHS.
Intense cherry red wine typical of CERSASUOLO, suitable for any period of the year and at different times of the day (lunch, aperitif, dinner) for its freshness and good alcohol content. On the palate the wine is fresh, with the right acidity. It goes perfectly with fish soups, grilled fish, roasted white meats and medium-aged cheeses.
It is a product that lends itself to aging and can also be tasted in the years to come to better understand its evolution.