Piccola Cantina Rossi - Ciliegiolo

Viticulture

Soil Mixed clayey/sandstone

Total sulfur content 44 mg/L (at bottling declared on the label)

Vinification

Fermentation On the skins for 10 days, then maturation in regenerated barriques for a few months at cellar temperature and without added yeasts, subsequent refinement in the bottle

Maturation and refinement In steel barrels for a few months, natural decantation, then in the bottle.

Manual bottling , directly from the barrel without any type of filtering.

Tasting Notes and Food Pairings

Red wine for immediate drinking, with hints of red fruit (marasca cherry, plums) and a pleasant acidity that makes it an excellent wine with white meats, fresh and seasoned cured meats and, due to its lightness, it can also be combined with some fish dishes (fish soup, red rock…)

ICEA certification