Az. Agr. Magda Pedrini
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描述
联络供应商
描述
- Red wine from Barbera and Cabernet Sauvignon grapes.
- After soft pressing and the addition of selected yeasts (S.Cerevisiae), the must
- is left to macerate slowly on the skins, with racking and returning. Following
- the alcoholic fermentation at a temperature of around 28°C, the wine is drawn
- off to separate it from the solids.
- The malolactic fermentation then takes place at a controlled temperature,
- with the help of selected bacteria. After the winter and several rackings, the
- wine is left to mature, partly in 225-litre oak barrels, and the remainder in
- stainless steel.
- The wine is bottled in the autumn, one year after the vintage, followed by
- ageing in the cellar for 4-6 months.
- The average annual production is 7,000 Bordeaux bottles (75 cl).
- Color: deep, intense ruby red.
- Nose: expansive, vinous and elegant, with slight ethereal and vanilla overtones, and an appealing herby finish.
- Taste: dry, full and smooth, with good, elegant structure.
- Alcohol: 13, 0 – 14% Vol.
- Tot. acidity: 5, 20 – 5, 80 g/l.
- PH: 3, 45 – 3, 60.
- Total SO2: 80-90 mg/l.
- Sugar: 1, 5 – 2, 5g/l approx.
- A fine match for cold cuts, tasty pasta dishes, red meats and mature cheeses.
- Serving temperature: 18 – 20° C.
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