San Bartolomeo 2016

Manual harvest between September and October, spontaneous fermentation with maceration on the skins for 25/30 days; the wine matures in concrete tanks for 11 months and in small oak barrels for another 36 months.

Deep ruby ​​red colour; nose of dark flowers and berries, with notes of undergrowth, tobacco and cloves; decisive and rich sip, soft and elegant, with important, well-smoothed tannins and refreshing acidity.

Roasts, stewed red meats, braised meats, game, mature cheeses.