Assisi Young
The late maturation of the Petit Verdot, vinified together to Sangiovese and native grape of Umbria, gave new life to a deep dark ruby red wine. At the nose, intense and elegant scents of violet and red currant bind to velvet flavours of vanilla.In the mouth is warm and persistent, acidity and tannins have softened with notes slightly sweet of blueberry, blackberry and vanilla. It matches with all dishes that require a full-bodied and fragant red. To be served at 18-20°C (64-68°F).
| VARIETALS | Petit Verdot, Sangiovese and native grape of Umbria |
|---|---|
| CULTIVATION SYSTEM | Palmet, or fan pruning, with spring cluster thinning and organic farming methods without the use of pesticides and herbicides |
| YIELD PER HECTARE | 6000 l/ha |
| VINIFICATION | Carbonic maceration in rotary fermentation tank followed by malolactic fermentation in stainless steel |
| AGING | One year in steel tank |
| CHARACTERISTICS | Colour: intense ruby red Bouquet: intense and elegant scents of violet and red currant Flavour: warm and persistent, acidity and tannins with notes slightly sweet of blueberry, blackberry and vanilla |
| SERVING TEMPERATURE | 18-20°C (64-68°F) |
| FOOD MATCHINGS | White and red meats |
