Negrar Appassimento Rosso

Rich in texture, deep and plummy with uplifting notes of red cherry and violet. Spiced vanilla notes and soft tannins perfectly round the palate.

"Harvest: in the second week of September exclusively by hand. Vinification: the grapes are left to dry for 60 days, to obtain a higher concentration. Destemmed and gentle pneumatic pressed. Fermentation temperature 25°C. Maceration for 10 days with scheduled punching 3 times a day for 20 minutes. Malolactic fermentation completed. Aging in wood. Stabilization: natural."

Aging in wood.

Great with red meats, tomato based sauces, and rich pasta dishes.