Ciliegiolo 2022

Destemming and partial pressing of the grapes. Spontaneous fermentation in steel tanks for 15/20 days, very short maceration; malolactic fermentation carried out by aerating the wine and stirring the fine lees; maturation in steel for a few months with periodic stirring. Bottling without clarification or addition of oenological additives, except small doses of sulfur dioxide.

Ruby red colour; nose of flowers and red fruits, with herbaceous and balsamic notes; juicy and enveloping sip, harmonious but supported by a good body.

First courses with meat sauces, grilled red meats, medium-aged cheeses.