MAMAIOA RED

Counter-espalier (spurred cordon and Guyot).

Pressing, fermentation with maceration of the skins for 7 days, maturation in vitrified concrete tanks and steel tanks.

In steel, concrete and in the bottle for a few months.

Bright ruby red with violet reflections.

13°-15° C.

Fresh, pleasant and flavourful, with persistence and delicate tannins.

Excellent intensity, sensations of red fruits such as raspberries and currants come through, closing with substantial balsamic touches.

A versatile partner for cheese and meat dishes, try with culurgiones pasta with fresh tomato and basil sauce.

Mid-September.