IGT Bergamasca Rosso
Marly-limestone soils. East-facing. Altitude of approximately 200 metres a.s.l. Plant density of 5000 vines/hectare. Merera variety (mass selection). 420 A rootstock.
Espalier vine training with low pruning (Guyot). 1.2 kilograms of production per plant. Harvested by hand in 15–18 kilogram crates.
Traditional de-stemming of the grapes. Temperature-controlled fermentation (26–28° C) in open vats. Maceration for 8 days with 2 punch-downs per day. Malolactic fermentation in stainless steel. Ageing in stainless steel. Bottling followed by resting in glass bottle for about 1–3 months.
Deep ruby red in colour, with delicate notes of morello cherry and berries, strong spiced flavour.
Excellent with first-course dishes, especially risottos, along with all types of meat and sharp cheese.
To be consumed at a temperature of 18–20° C.
Ageing: 5–8 years.