Montemaggiore Casavecchia IGP 2017

The grapes harvested in the second ten days of September are destemmed and pressed with soft pressing; the alcoholic fermentation takes place in stainless steel fermenters at a controlled temperature; in oak tonneaux for a period ranging from 15 to 18 months.

Ruby red color. On the nose it is intense; the dominant notes of red fruit are followed by those of withered roses and violets, closing with distinct hints of nutmeg and cinnamon and mineral hints. The sip is soft, with present but velvety tannin. Balanced and persistent wine.

Grilled or stewed red meats, mature cheeses.