Carminio

Grapes: 25%Sangiovese 50% Merlot 25% Cabernet Sauvignon

Appellation: I.g.t

Annual production: 15.000 / 20.000

% by Vol. : 13.5

Soil type: clay with rocks

Density of vines:4100-5700 vineplants/hectar

Vines age: 15 – 20 years old

Vine yield: 1.300 kg/ hectare

Pruning method: cordon

Harvest time: October

Harvesting method: hand harvest

Maceration: 15 days

Fermentation: Stainless steel 10 days

Elevage: Oak wood French barrique 8 moths

Temperature of service: ambient temperature

Awards: Gambero Rosso, Guida Veronelli, Duemilavini, Merano Wine Festival

Wine Making:

Alcoholic Fermentation: around 10 and 15 day        at controlled temperature 25° in Stinless steel.

Malolactic Fermentation: stainless steel

The visual examination highlights a red ruby color, with purple reflexes.

The aroma is dominated by fruity features, of red fruits like strawberry and cherry.

The fragrance is clear and the spicy notes are fully enjoyable.

Tasty, fresh and without emphasis. The finishing has a good persistence

Fatty types of cheese.