Kottabos Rosso

Production area: Cerveteri (Roma), Lazio Region.

Grapes: 60% Merlot, 40% Sangiovese.

Age of plants: 15 years.

Soil type :solid and of volcanic origin.

Training system : Spallier dabble guyot method, spur pruned cordon.

Ageing: 7 to 10 days Malolactic fermentation. 6 months in barrique for Merlot than blanded with Sangiovese.

Tasting Notes: Very colorful, almost black, the nose is leather and mocha. Very soft and silky on the palate.

The tannins are firm but well woven into a full body, much like an exquisitely tailored suit made from high quality material in a stylish design.
Concentrated blueberry, blackberry, lead pencil, red fruit, and hints of earth and black pepper.

Food pairing: cooked red meats, cheese, and salted pork meats.

Serving temperature: 16° \ 18° C