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DOC Imola Hills Red wine”Tramosasso”

GRAPES VARIETY

75% Sangiovese, 25% Cabernet Sauvignon

HARVEST SEASON

Late September for Cabernet Sauvignon, first half of October for Sangiovese, depending on the state of maturation

VINIFICATION

Vinification with maceration on the skins for about 10 days. Alcoholic fermentation takes place in contact with the skins in stainless steel. Afterwards malolactic fermentation and batonnage on its fine lees.

MATURATION

Aged in stainless steel for 7-8 months

BOTTLING

July-August

ORGANOLEPTIC CHARACTERISTICS

COLOUR

Intense ruby-red

AROMA

Complex bouquet with hints of black cherry and ripe plum

FLAVOUR

In the mouth it is rounded and well-orchestrated, the tannic aftertaste gives the wine a strong but elegant flavour.

It is suitable with all kinds of meat dishes or mature cheese and cured meats.

Service temperature: room temperature