Torrette Valle d’Aosta DOP 2018

Manual harvest in the second ten days of October with selection in the vineyard. The destemmed grapes ferment at a controlled temperature of 26/28°C, in contact with the skins for 8/10 days with periodic delestages; the racking takes place once the alcoholic fermentation is complete and the malolactic fermentation is carried out entirely in steel; the wine matures on the fine lees partly in steel and partly in wood. Bottling is scheduled for the summer, after which the wine ages in the bottle for 6 months.

Ruby red colour; broad and full nose, of ripe red fruit, cherries and plums; enveloping, savory and mineral sip, with a long and persistent finish.

Stewed and braised meats, game stews, mature cheeses.