Villa Matilde Taurasi Petrafusa

After Stemming and pressing of bunches, the must is given a cold maceration on the skins, then ferments slowly at 79° F. Afterward the wine macerates on the skins for over 20 days, with daily pumpovers and délestages. Malolactic fermentation follows. Tasting notes: Elegant, rich of velvet tannins with wild cherries, blackberry, spicy vanilla and tobacco scents. The palate is full, with an elegant texture and Kinely balanced. Pairs well with: Ideal for barbecue or meat-based pasta dishes.