Red meat, game, aged and medium-aged cheese
PRODUCTION AREA: Bevagna (PG)
COMPOSITION: 100% Sagrantino
HARVEST PERIOD: Middle of September to middle of October
HARVEST: Hand-picked, in baskets
ALCOHOLIC FERMENTATION: In stainless steel vats using only the natural yeasts present on the grapes
MALOLACTIC FERMENTATION: In stainless steel vats
AGEING: 37 months, of which 16 - 18 are in large oak casks, and 4-6 in the bottle
TASTING NOTES:
COLOUR: Intense ruby red with violet reflections; in older vintages, a ruby red tending to amber
BOUQUET: Intense and enveloping, soft red fruits, hints of leather, tobacco and liquorice
PALATE: Dry, robust, persistent, powerful refined tannins
FOOD PAIRING: Red meat, game, aged and medium-aged cheese
SERVING TEMPERATURE: 16° - 18°C
AGEING POTENTIAL: 15 - 20 years
Red meat, game, aged and medium-aged cheese
Combine with white and red meats, game, medium-aged cheeses
Red meat, game, aged and medium-aged cheese
Red meat, game, pigeon, aged and medium-aged cheese, dry pastry desserts
Combine with white and red meats, game, medium-aged cheeses
2019 - 2020 was not produced
Red meat, game, aged and medium-aged cheese
Red meat, game, aged and medium-aged cheese
