Pompeii Rosso IGT 2023

Manual harvest at the beginning of October, with selection of the bunches. Crushing-destemming and subsequent fermentation at a controlled temperature with 10-day skin maceration in steel, malolactic fermentation carried out. 90% maturation in steel at a controlled temperature, 10% in tonneaux; after six months bottling and refinement for another two months in the bottle

Enveloping nose of carnation, iris and black rose, with saline iodine notes and a hint of spice. Intense and elegant sip, of great freshness.

Roasts, legume soups, cheeses and cured meats.