Production area: Morro d’ Oro, Teramo.
Altitude: 210 m above the sea level
Soils: medium texture.
Vineyard: row, simple guyot training system.
Harvest: rigorously handpicked, last decade of September subject to the selection of the grapes in the vineyard.
Vinification: After about eight to twelve hours of maceration, the must is separated from the skins. This technique, saignée, allows us to obtain the typical “cherry red colour”. The fermentation takes place at a controlled temperature, 14°C – 16°C. The wine ages for about four months.
Tasting notes: cherry red colour, from the Latin cerasum, cherry. Hints of rose, savoury flavour, great personality.
Food & wine: meat appetizers, roast chicken with potatoes, first dishes of fish.
In particular, we suggest you to pair it with this typical dish: Virtù (a typical Teramana dish)