Valcapeio Rosso doc 2019 - VR19 Magnum

DESCRIPTION: marly-calcareous soils, facing South, South-West; altitude between 200 and 300 m a.s.l.; plant density 5000 plants/Ha; Merlot (clones 180 and 181) and Cabernet Sauvignon (clones 337 and 338) varieties; 41 B and Fercal rootstock chosen for their high resistance to active limestone; low spurred cordon pruned espalier training system; production per plant 2 Kg; manual harvest in 15-18 kg crates Vinification: traditional de-stemming/crushing of the grapes, fermentation at controlled temperature (26-28°C) in stainless steel tanks, 6-day maceration with 2 pumping over/pressing down per day, malolactic fermentation in stainless steel, maturation in large barrels and in concrete tanks for 6 months, bottling, then rest in glass for about 1-3 months.Tasting notes: Ruby red colour, intense bouquet with hints of cherry, dry and warm flavour. A wine to accompany the full and rich range of appetizers, cheeses, first and second courses of the Italian tradition. To drink at a temperature of 18-20° C. Aging: 3 – 5 years.