Venturone - Vino Rosso

Vinification: On ripe grapes are made cultivation operations such as stripping and cutting of the stalks in order to induce over-ripening and increase the noble substances of the grape (e.g. increasing of polyphenols and sugars), to give a higher concentration. After the period of overripening the grapes are harvested and vinified traditionally with a long maceration of the skins at controlled temperature. The wine, after racking, once malolactic fermentation is complete, decants into stainless steel tanks and wooden barrels.

Colour: Intense red with violet highlights.

Bouquet: Evident red fruits hints, plums and fruits of under wood, light spicy notes.

Taste: Full-bodied and velvety with a remarkable charge and long persistence, well balanced.