La Palombara, Gualdo Cattaneo
In steel at controlled temperature
12 months in barrique, then 6 months in bottle
The grapes from the best clusters, selected by hand harvesting, are destemmed and lightly pressed, then put in fermentation with inoculation of selected lees in steel fermenter with automatic remontage alcoholic fermentation lasts about 10 days, then the wine stays on its skins for 7 days more.
Colour Intense ruby red with garnet reflections
Scents At the nose it is strong and complex, characterized by its hints of jam, sour cherries and cherries in alcohol, sweet tobacco, cocoa, liquorice and cinchona
On the palate Very persistent, it’s a full-bodied and full-structured wine, warm, soft and with elegant tannins
Pairings Succulent dishes, fat meat, braised meat