Description

CARCARE ROSSO
It is produced with Calabrian Nerello grapes located in Palizzi (RC), which is in the southern part of the Ionian coast.
Harvest and wine making: the grapes are hand-picked the second week of September. All selected fruits are de-stemmed and placed in stainless steel tanks to macerate for 10-15 days at a constant temperature of 18-20° with traditional daily pumping overs. After a gentle pressing to extract the must, it continues the fermentation at a controlled temperature.
Ageing: in stainless steel tanks for 12 months and 2 months in tonneaux, then 30 days after being bottled. BIO inspired production method.
Bouquet: round bouquet with red fruit notes
Taste: round and harmonious. Tannin and sapidity elegantly match to perfectly recall local flavours.
Ideal serving temperature: between 16° and 18° C.