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CANTINA MONCARO

MARCHE

Vinification harvesting: late-ripening grapes are harvested by hand and 50% are left to dry for over 6 weeks.

Vinification: it is done first for the traditionally ripened grapes and, after 50 days, for the dried grapes. Fermentation in small cement tanks with frequent daily pumping over. Maceration on skins goes on for many days.
Maturation: after racking, the wine matures in barriques for 15 months and refines in bottles for about one year.

Food pairings: large red meats from prized cattle, furred and feathered game, especially in truffle preparations. It excels on pheasants, partridges and woodcocks as well as on pigeons. It goes very well with mature and well structured cheeses, such as Fossa di Talamello and Sogliano, Pecorino di Pienza and Sardinian cheese.

Serving temperature: 18/20° C.

Data: Alcohol: 14,5% vol.

FORMATO

750 ML