Ciro RCS 2022

Manual harvest of the grapes between the end of September and mid-October, spontaneous fermentation with indigenous yeasts in contact with the skins for 12 days, maturation in steel for approximately 6 months.

Intense nose of Mediterranean scrub and blood orange, with notes of wild flowers and light spiciness; rich and powerful sip, with good freshness and flavor, with soft tannins and long persistence.

Roasts, grilled meats, mature cheeses.