Description
We vinified pure Merlot grapes for the first time with the 2018 harvest: spontaneous fermentation at controlled temperature, which lasted 35 days without the use of selected yeasts, took place by means of indigenous yeasts naturally present on the grapes. This process allowed to keep alive all the primary aromas of the must and skins.
Accompany it with a good local salami, with tasty cheeses such as goat cheese, with a succulent roast. Using her grandmother’s ancient recipe, Francesca uses it to prepare wild game salmì.
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