Description

To create our ALBUGNANO we make a shorter maceration at lower temperature respect to  ALBUGNANO SUPERIORE  . Compared to the Superiore it has more evident perfumes of red berries,a slightly less imposing structure but,nevertheless,a full and round body .
VINEYARD:                350-480 metres above sea level - south/south-westerly exposure
GRAPE HARVEST: by hand into crates
 VINIFICATION:    maceration on skins for 8/10 days, being pumped over several times every day . The skins are then gently pressed and the must is  
 transferred into temperature-controlled steel tanks where alcoholic and malo-lactic fermentation take place then it ages 12  months in french oak barrels + 12 months in the bottle
COLOR : ruby red with garnet highlights
PERFUME: a wine with good impact in the nose with a predominance of red fruits 
SUGGESTED SERVING TEMPERATURE: 16-18 °c
PAIRINGS:  rice and pasta dishes, red  meat, game, medium and very mature cheese