ILBARONE
After dripping grapes undergo to fermentation inside thermoconditioned tanks at temperature of 24-26°.
Maceration lasts in 7-10 days. Then musted grapes are pressed. Fresh wine is stocked in tanks and after
malolactic fermentation is poured off for the first time.
Maceration lasts in 7-10 days. Then musted grapes are pressed. Fresh wine is stocked in tanks and after
malolactic fermentation is poured off for the first time.
Additional information
| Alcohol | 14 % |
|---|---|
| Color | Intense ruby red |
| Grape variety | Negroamaro – Malvasia Nera |
| Serving temperature | 18-20° |
| Smell | ethereal and vinous |
| Taste | dry, full, typical |
