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Arcai Anfora Rosso 2019
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Indigenous red grape varieties
Grapes harvested in the first ten days of September, then destemmed after cooling to 8⁰ C in a cell: followed by cold pre-fermentation maceration and fermentation at a controlled temperature with indigenous yeasts. Alcoholic and malolactic fermentation take place in amphora, where the wine ages for 6 months.
Bright ruby red color, nose of jam, white pepper and morello cherry, with balsamic notes; complex and balanced sip, with tannins supported by excellent balsamic-fruity freshness.
First courses with game sauces, grilled meats, mature cheeses.
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