VinificationFermentation at a controlled temperature of 26 28 in contact with the skins for about 10 days After the vinification the wine is put in French oak barrels for about 6 months.
Sensory characteristicsA brilliant ruby red color rich in purple hues The bouquet is characterized by intense and enveloping notes of morello cherry, plum and wild berries On the palate the taste is soft and balanced with hints of red fruit well-balanced spices and sweet tannins that release an aftertaste persistent and pleasant.
At the tableIt goes well with sauces or fish soups. Perfect with lamb stewed braised red meat and aged cheeses, especially pecorino.
|Name||Monica di Sardegna|