MANUFACTURER: Chiusa Grande
GRAPE VARIETY: Red berries coming from the estate vineyards cultivated in the hilly areas of the municipality of Nocciano and Cugnoli, according to the principles of organic farming.
ALCOHOL: 12,5% by Vol.
DRY EXTRACT: /
SUGGESTED FOOD: It is an excellent accompaniment to light pasta dishes, white meats, cold cuts and medium-aged cheeses, and fish soups.
Harvesting takes place in the first week of October when the grapes reach full ripeness assessed by measuring sugar content, pH and total acidity. The grapes are harvested and selected by hand respecting their integrity and the organoleptic characteristics that will be expressed in the future wine.
Vinification takes place according to tradition, which involves destemming and contact of the skins with the must for about 12 hours at a controlled temperature of 8-10°C, in order to have a must richer in aromatic components, typical of the grapes of origin. After separation from the skins, the must is clarified by static decantation and fermented at a controlled temperature of 16°C, in order to obtain excellent color and flavor. After the alcoholic fermentation the wine is racked and separated from the lees and stored in steel tanks at a temperature of about 14°C. This allows to keep intact the aromatic and freshness characteristics typical of the vine. After a short period of aging of about 4 months the wine is stabilized, filtered and conditioned with very low doses of sulfites, much lower than those required by the regulations in force.
Serve at temperature of 12°C.