Campi Lunghi

VINIFICATION
the well-ripened grapes are harvested and vinified in red with maceration on the skins for about 15 days. Fermentation at a controlled temperature of 28/29°C. Frequent pumping over and delastage to have a strong dissolution of the anthocyanins leaving an intense and persistent fruit. Aging until March in thermo-conditioned tanks.

ORGANOLEPTIC CHARACTERISTICS
in appearance it has a ruby red colour, quite transparent, with a good consistency. The nose, of beautiful intensity, persistent, is characterized by fruity notes of currants, followed by slight spicy hints. The entry into the mouth is delicate, quite enveloping with tannins in evidence but not very astringent and rather soft. With a pleasant taste, it has a good taste-olfactory structure that is decidedly fine. Ready to drink young wine.

GASTRONOMIC PAIRING
Ideal with all types of appetizers and light meat dishes, both red and white. Perfect with any type of pasta. Serve at 18°C