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Tagaro
Price including VAT
PRODUCTION Production Area: Puglia, 250/300 m above sea level Appassimento: manual harvesting and arrangement of the bunches in single layers in perforated crates weighing a maximum of 5 kg. The crates are placed in a fruit storage room at controlled temperature and humidity for 5 weeks; in this environment, the activity of enzymes naturally present in the grapes allows the formation of particular aromatic compounds as well as slight drying through dehydration. Destemming of the grapes, crushing and cooling of the crushed grapes for 24 hours, initiation of fermentation with selected yeasts. Racking and pressing of the pomace for 8/10 days after the end of alcoholic and malolactic fermentation. Maceration time: 15 days. Aging: 30 days in steel tanks (for lees removal) and aging for 12 months in 225-l French oak barriques with medium toasting, followed by bottle aging for 4 months. TASTING NOTES Colour: clear, deep red with violet reflections Aroma/taste: intense, with aromas of ripe plum, cherry and currant, with a finely spicy note and hints of cocoa and vanilla. Full-bodied, soft and harmonious, gently fruity, with a soft and persistent structure Pairing: grilled red meats, first courses with ragù and lightly aged cheeses. Serve at 18/20°C. Decant before serving
On the label: information shown on the packaging by the manufacturer. Not on the label: information that does not appear on the packaging.
In gray: not detectedUnavailable
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
