Colombè. Vinification is carried out in a traditional way, destemming and crushing followed by fermentation in steel with maceration for 5 days. Aging on fine lees in steel for a few months. The color is ruby red with violet reflections. On the nose it is fragrant and fruity, with hints of small red fruits, cherries and spices. On the palate it is fresh, fruity, delicate and well balanced, with light and pleasant tannins. Recommended pairing with meat-based first courses or risottos, red meats, roasts, grilled meats and fresh cheeses. Serving temperature: 16-18°C.
Price VAT included
Colombè. Vinification is carried out in a traditional way, destemming and crushing followed by fermentation in steel with maceration for 5 days. Aging on fine lees in steel for a few months. The color is ruby red with violet reflections. On the nose it is fragrant and fruity, with hints of small red fruits, cherries and spices. On the palate it is fresh, fruity, delicate and well balanced, with light and pleasant tannins. Recommended pairing with meat-based first courses or risottos, red meats, roasts, grilled meats and fresh cheeses. Serving temperature: 16-18°C.
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