Terre di Virgilio Rosso

• The town of Monzambano produces the Terre di Virgilio Red, a delightful: blend with a bold personality, enhanced by the choice of grapes, types of wood and the Cantina's capacity to assemble different drying techniques.

A unique wine

• From the Moreniche hills cames a wine which, when tasting, displays dynamism between acidity and tannins, revealing a harmonious complexity, with a round and soft finale.

Technical Notes

• Elevation: 80 to 150 m s.l.d.m. Soil: Stony, moraine.

The vineyard

• Pruning: Guyot. Yield: 70b ql / ha
• The vinification Grape variety: 45% Cabernet Sauvignon, 45% Merlot, 10% Corvina Harvesting: The first week of October, the grapes from the best vineyards with low production and optimal exposure are selected and harvested by hand into trays
• Drying: positioned in the left at controlled humidity and temperature for 2 months. Vinification: maceration of 10-12 days at a temperature of 30 C. After pressing and a long fermentation, the wine is contained in steel barrels for a year.
• Ageing: following a period of aging in a large wooden barrel for around 1 year then at least 6 months in bottle.

The Wine

• Analytical data: Alcohol: 14.5% Residual sugar: 4.3 g / l Total acidity: 5.5 g / l Bottling: in March

Characteristics:

• Colour: Red with garnet highlights. Olfactory: Spicy, variety, rich in aromas such as leather, roasting aromas and tobacco Taste: Full-bodied, round, soft and enveloping, pleasing tannins.

Gastronomic combinations

• Works remarkably well with Risotto and the crust of Parmesan, and is equally good with braised meats. Try it with duck breast and honey in a reduction of the same wine. The perfect accompaniment to both mature, and semi mature cheeses. Serve at 18 ° C.

Recommendations

• If you can not open one hour before serving, then use large glasses to oxygenate and open the bouquet.