Reference: CESN
COLOUR: ruby red with pleasant violet notes
BOUQUET: intense, fruity of cherry and blackberry combined with floral sensations of violet
FLAVOUR: fine and balanced
PAIRING: savoury first courses, game and seasonal cheeses.
Serve at a temperature of 16- 18°c
DATA SHEET
VARIETY: 100% SANGIOVESE
PRODUCTION AREA: Own vineyards, in the Bove Cesine district in the Ginosa countryside
ALTITUDE: 250 m / 300 m above sea level
EXPOSURE: South-facing hilly terrain
TYPE OF SOIL: Clayey, calcareous, alluvial
YIELD PER HECTARE: 100 quintals
HARVEST PERIOD: Second half of September
HARVEST: entirely by hand and in crates
PRODUCTION TECHNIQUE: Red vinification with maceration of the skins for 12 days. Fermentation with selected yeasts. and at a controlled temperature.
AGING: Four months in steel and three months in the bottle.
ORGANOLEPTIC CHARACTERISTICS
ALCOHOL CONTENT: 12.50% VOL
DRY EXTRACT: 27 gr / lt
TOTAL ACIDITY: 5.40 gr / lt
COLOR: Ruby red color with light purple notes
AROMA: Intense, fruity aroma of cherry and blackberry combined with floral sensations of violet.
TASTE: Fine and balanced
PAIRING: Excellent with savory first courses, game and aged cheeses.
SERVICE: at a temperature of 16/18 ° C
COLOUR: purple red with slight violet notes
BOUQUET: complex bouquet in which hints of ripe red fruit (sour cherry and blackberry) mingle
FLAVOUR: warm and full-bodied
PAIRING: cold meats, tasty sauces, seasonal cheeses.
Serve at a temperature of 18-20°c
COLOUR: intense red with pleasant violet reflections
BOUQUET: pleasant vinosity accompanied by hints of fruit
FLAVOUR: sweet and pleasant
PAIRING: sweets, dry pastries, best filled with jams.
Serve at a temperature of 14-16°c
COLOUR: white with straw reflections
AROMA: fruity
FLAVOUR: pleasant to express all its freshness
PAIRING: ideal for aperitifs, fish dishes
Serve at a temperature of 8-18°c
COLOUR: Straw yellow with greenish reflections
BOUQUET: Fruity with a particularly pleasant and delicate taste
FLAVOUR: Fresh and pleasant
PAIRING: Appetisers, shellfish and seafood dishes
Serve at a temperature of 8-10°c
COLOUR: intense red with pleasant violet reflections
BOUQUET: fruity with hints of black cherry
FLAVOUR: warm, full-bodied, with pleasant roundness
PAIRING: first courses with red meats, roasted cheeses.
Serve at a temperature of 18-20°C
COLOUR: ruby red with pleasant violet notes
BOUQUET: intense, fruity of cherry and blackberry combined with floral sensations of violet
FLAVOUR: fine and balanced
PAIRING: savoury first courses, game and seasonal cheeses.
Serve at a temperature of 16- 18°c
English
Italiano
