Rossiu di Munte Giniets

Mainly with meats, especially beef roast or served with rich sauces.

Deep-hued with a purple sheen. Its bouquet is redolent with the aromas typical of the variety combined with oak notes from the barrel. Full tasting with a range of rich tannins, its structure is suited to lengthy maturation.

Bursting, pressing and maceration for 22 days. There are 2-3 plungings per day during the fermentation process, which takes place at 20-25o C. Maceration at an end, the must is put into 300-litre French oak barrels to mature over its lees for at least two months. The lees are then removed and the wine matured for a further 12 months.

Mountain (Epirote) climate. High rainfall and snow during the winter. Cool summers with frequent storms. The climate helps the grapes to mature slowly and thus retain their acidity; it also makes for good phenolic maturation.