Rosso del Carmine

Rosso del Carmine

TASTING NOTES

Bright ruby red; on the nose, it reveals fruity notes of plum and black cherry, accompanied by floral hints of violet petals. Medium-bodied, juicy, fresh, and mineral. Serving suggestion: Versatile in pairing. Excellent with pasta with meat sauce and semi-seasoned cheeses. Umbrian food wine pairing suggestion: Coratella Serving temperature: 14-16°C

VINEYARD

Grapes: Merlot (100%) Sangiovese (40%) Altitude: Hilly, altitude 270 meters above sea level, southwest exposure Soil type: Clayey with sediments of limestone, alberese and quartz Yield per hectare: Not exceeding 50 tonnes Training system: Guyot Vine density: 5000 plants per hectare

VINIFICATION

Harvest: Manual harvest of selected grapes in the first decade of September Vinification: Fermentation with maceration on the skins in temperature-controlled stainless steel tanks; maturation in steel and bottle ageing for a few months before release to the market.