Bell’Angelo

Bell’Angelo

TASTING NOTES

Brilliant ruby red with violet hues, it is juicy, elegant and velvety. Fruity and spicy, it offers notes of cherry and cinnamon on the nose. Serving suggestion: Versatile, it pairs well with red meats and semi-matured cheeses. Umbrian food pairing suggestion: Coniglio in Porchetta. Serving temperature: 16-18°C.

VINEYARD

Grapes: Cabernet Sauvignon (45%), Merlot (40%), Indigenous Umbrian red grape variety (15%). Altitude: Hilly, altitude 270-325 meters above sea level, southwest exposure Soil type: Clayey with calcareous, alberese and quartz sediments Yield per hectare: Not exceeding five tonnes Training system: Guyot Vine density: 5000 vines per hectare

VINIFICATION

Harvest: Manual harvest of selected grapes between the second week of September and the third week of October Vinification: Aging in stainless steel for 3 months after malolactic fermentation, followed by aging in French oak barriques for 12 months and further bottle aging for 6 months to 1 year.