Red wine PsB
Vinification in red with maceration for 12 days, the temperatures vary from 26/30° C to facilitate the extraction of the colouring substance contained in the skins of the berries. Separation of the grape seeds on the fifth day to maintain the wine's soft tannins. Malolactic fermentation in a natural way, at the end of alcoholic fermentation. Aging in steel tanks for about 4 months, with a stop on the yeasts removed with the batonnage technique. Before the wine is released for sale, the wine is aged in the bottle for 4 months. The closure is cork.
It accompanies first courses, mature cheeses, delvaggina and traditional dishes. Excellent meal wine.
Recommended serving temperature 18°C
|Name||Red wine PSB|
|Color||Intense garnet red|
|Perfume||Persistent, spicy with hints of spices, ripe fruit and jam|
|Taste||Tannic wine with good freshness, medium structure and balance, has soft tannins. The aftertaste has hints of spices and berries with a persistent bouquet.|
|Altitude||from 300 meters above sea level|
|Grape harvest time||End of September, beginning of October|
|Orientation and exposure||Southeast|
|Vine growing system||Guyot, Toppia (pergola)|
|Type of soil||frank sandy|
|Vineyards location||Domodossola, Montecretese, Trontano|
|Grapevines used||Blend of typical and traditional grape varieties|