valditerra

Red Wine
FIORDESARI

Production Area Vineyards belonging to the Valditerra family.

SoilsPoor, sliny-clayey

Grapes Variety : Barbera (80%), Merlot (10%), Cabernet Sauvignon (5%), Freisa (5%).

Production method:
The varieties are vinified separately, with a maceration of 8-10 days.
Prior the malolactic fermentation, the wines are transferred into 30% new, French bay oak barrels,.
Where they are left for some 9 months. At that moment, the exact percentage of each vine species
determined and the final wine is put together. The wine refine in bottle for 4 months.

Organoleptic characteristics :
Ruby red coloured with violet tints.
Rich, extended fragrance in which the varietal characteristics create an outburst of feelings.
Moderate dosing of the good French wood enriches the exceptional complexity of this wine.

Alcoholic content : 13 % vol.
Serving temperature : 18 C°
A long-ageing wine. Indicated for important red meat courses and matured cheese. A wine suitable
for moments of meditation.