Le Antighe red wine

Production technology:

First fermentation in steel fermenter at controlled temperature with pumping over of the must on the skins every 3 hours for a total of 5 days in order to extract its organoleptic qualities as much as possible, subsequent refinement of 12 months in steel barrels.

Organoleptic characteristics:

Color Intense ruby ​​red.
Floral, spicy, full-bodied bouquet.
In the mouth it is dry and savory, slightly tannic, calm.

Food pairings:

Ideal with “tagliatelle al ragù” and boiled meats from the classic Emilian cuisine.

Service temperature:

14-16° C

Alcohol content:

12,5% vol