Grapes: Freisa
Pruning type: Espalier
T/ha: 9
Annual production of bottles: 1,500
Harvest: End of september
Vinification: Destemming and crushing, rapid start of alcoholic fermentation in steel, 10 days of maceration, racking and start of malolactic fermentation
Aging: 5 months in total, 12 in barrels (5 HL), plus 3 months in bottle
Bottling: Minimum filtration and technical cap
Alcohol: 13 % Vol
Total acidity: 6 g/L
pH: 3,5
Canavese Rosso Montemaggiore
Organoleptic notes
Colour: Ruby red with garnet hues
Smell: Quite intense, hints of fresh red fruit and light spiciness
Taste: Fresh, enveloping, quite tannic
Food pairings: It is a wine that requires succulence and medium aromatic intensity therefore veal stew and polenta
Nature pairings: Manta Castle (CN)
Organoleptic notes
Colour: Ruby red with garnet hues
Smell: Quite intense, hints of fresh red fruit and light spiciness
Taste: Fresh, enveloping, quite tannic
Food pairings: It is a wine that requires succulence and medium aromatic intensity therefore veal stew and polenta
Nature pairings: Manta Castle (CN)
