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.

Tasting notes:
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.