The blend of DOC Roma tries to give us back the wine that was drunk in taverns in Roman times.
Montepulciano 50%, Cesanese 35%, Sangiovese 15%
Fermentation on the skins for 10-12 days at a temperature of 20°-23°C, post-fermentation maceration for 7-10 days at 28-30°C. Spontaneous or induced malolactic fermentation after racking.
In steel tanks until malolactic fermentation is completed, then the wine ages for 3 months in cement tanks until bottling, then continues its aging in bottle for about 3 months.
Ruby red colour with brilliant reflections. The nose has sweet hints of red fruit, ripe sour cherries, warm and enveloping notes in perfect balance with the taste sensations, which are fruity and elegant, without smudges, without excesses. A wine of great harmony and pleasantness.
Eclectic in its combination possibilities, it goes well with appetizers of cold cuts and cheeses and traditional Roman dishes, both first courses with white or red sauces and second courses of meat, as well as ricotta and sheep’s milk cheese.