This is a ruby-red wine with deep garnet hues. Its variegated aroma is spiced with hints of vanilla and cherry. The round, full-bodied flavor culminates on a lightly spicy note.
The terrain lies in the hill country near Verona, between 100 and 350 meters above sea level. It is clay-rich with limestone patches. The cultivation system demands a double Veronese pergola. The plants are between 20 and 25 years old. Plant density is 2,700 vines per hectare, yielding 60 hectoliters per hectare.
In pleasing elegance, Siresol Red accompanies any type of red meat, whether braised or roasted. It goes well with aged cheeses. Serve at a temperature of 16-18° C.
Grapes are hand-harvested at the end of September. The grapes are dried for 60 days in order to gain high concentration. After stemming, they are softly pressed. Fermentation temperature is 25°. Maceration lasts for 10 days, with programmed punching 3 times daily. Once Malolactic fermentation is completed, the wine is aged in wooden barrels for a minimum of 2 years, one part in a large 50 hL barrels of Slavonian oak and the other part in 2.25 hL French oak barrels worked in different toasts.
750ml/1,5 L/3 L