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San Marzano F Negro Amaro
  
     

      

Hand-harvest of slightly overripe grapes. Destemming and crushing followed by cold soak maceration at 8°C for about 24-48 hours. Thermo-controlled maceration and alcoholic fermentation for about 10 days with autochthonous yeasts at 24-26°C. Final drawing off with soft pressing machines. Malolactic fermentation in stainless steel tanks and then in French and Caucasian oak barrels for 12 months.

Country:
Italy
Alcohol:
14.5%
Year:
2019

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