Wine classification:DOP LEVERANO ROSSO.
Production area:Leverano Lee)
Alcoholic strength:13.00 vol..
Nature of the soil:of alluvial origin, of medium texture with areas tending to calcareous.
Yield per hectare:90 quintals of grapes.
Training system:sapling and spurred cordon.
Plant density: 4500-5000 plants per hectare.
Vinification:after the destemming of the grapes, the must remains in maceration with the skins for 6 -7 days at a temperature of 25-26 C. After alcoholic and malolactic fermentation, it is refined in steel tanks until bottlingnto.
Aging capacity: 3 and more years according to harvest
Color:ruby red tending over the years to take on garnet reflections.
Perfume: vinous, intense, full and persistent.
Palate:warm, velvety and with a pleasant bitter aftertaste.
Pairings: recommended to accompany first courses with meat sauce, spit roast, game and mature cheeses.