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.
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.
750ml/1,5 L/3 L
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.
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 for 20 minutes, 3 times daily. Once Malolactic fermentation is completed, the wine is aged in wooden barrels, with natural stabilization.