PITHECUSA ROSSO

40% Piedirosso and 60% Aglianico. The initial impact, of great intensity and elegance, releases fruity and herbaceous sensations. The olfactory range ranges from red berry fruit such as sour cherry, blackberry, black currant, to herbaceous, all melted into a reminder of barely perceptible wood toasting. Ethereal, fine, on the palate it is important, with great personality and good body, ample and pleasant, long in the finish to confirm and expand the olfactory sensations. Perfect when paired with grilled beef, game and game or with meat-based first courses such as Bolognese or Genovese. Also to be recommended in combination with aged cheeses and smoked cold cuts.

PITHECUSA ROSSO

40% Piedirosso and 60% Aglianico. The initial impact, of great intensity and elegance, releases fruity and herbaceous sensations. The olfactory range ranges from red berry fruit such as sour cherry, blackberry, black currant, to herbaceous, all melted into a reminder of barely perceptible wood toasting. Ethereal, fine, on the palate it is important, with great personality and good body, ample and pleasant, long in the finish to confirm and expand the olfactory sensations. Perfect when paired with grilled beef, game and game or with meat-based first courses such as Bolognese or Genovese. Also to be recommended in combination with aged cheeses and smoked cold cuts.

€16.00
Tax included
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ALCOHOL CONTENT: Indicated on the label
VINTAGE: Indicated on the label RED PITHECUSA Protected Geographical Indication
PRODUCTION AREA: Tenute Coste in the municipality of Lacco Ameno, in the north-west of the Island of Ischia
VARIETY OF GRAPES: 40% Piedirosso 60% Aglianico
VINIFICATION: The grapes are harvested at the best level of sugar and phenolic ripeness. Then follows the buffing and soft pressing. The must thus obtained is left to macerate and ferment remaining in contact with the skins for 20 days. During this phase, pumping over is frequent to facilitate the passage of color and noble tannin from the skins to the fermenting must. After racking, we await the end of the alcoholic and malolactic fermentation and carry out the appropriate decanting. The wine is then left to rest in 500-liter French oak tonneaux for a period of 24 months. It is usually bottled two and a half years after the harvest.
COLOR: Bright and intense ruby ??red with evident garnet reflections.
OLFACTORY AND TASTE NOTES: The initial impact, of great intensity and elegance, releases fruity and herbaceous sensations. The olfactory range ranges from red berry fruit such as sour cherry, blackberry, black currant, to herbaceous, all melted into a reminder of barely perceptible wood toasting. Ethereal, fine, on the palate it is important, with great personality and good body, ample and pleasant, long in the finish to confirm and expand the olfactory sensations.
SERVING TEMPERATURE: Better if decanted some time before, it should be served at 18-20 ° C
PAIRING: Perfect paired with grilled beef, game and game or with meat-based first courses such as Bolognese or Genovese. Also to be recommended in combination with aged cheeses and smoked cold cuts.

Tommasone Vini
10 Items
 

Politiche per la sicurezza (modificale con il modulo Rassicurazioni cliente)

 

Politiche per le spedizioni (modificale con il Modulo rassicurazioni cliente)

 

Politiche per i resi merce (modificale con il Modulo rassicurazioni cliente)

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