La Palombara, Gualdo Cattaneo
In steel with selected lees
In barrique e big barrel for 12 months, then in bottle for 4 months
After soft pressing, the best grapes are put in fermentation in steel with automatic remontage fot 10 days. After the separation from the skins, the wine undergoes malolactic fermentation at controlled temperature before aging.
Colour Very intense ruby red with garnet reflections
Scents Complex and intense, it is characterized by its hints of plum jam, rhubarb, sour cocoa, sweet spices and candied citruses
On the palate Very persistent, it’s a full-bodied and full- structured wine, war, with an elegant tannin