Petit Verdot - Pallavicini

Tasting notes

Grape varieties: Petit Verdot Type of farming: guyot, 5,500 vines per hectare Production per Ha: 60 quintals Altitude of the vineyards: 300 mt Production area: La Pasolina, a volcanic cone south of Rome Harvest: manual with selection of the grapes at the beginning of October Vinification: red vinification at controlled temperatures at 24-27 ° C with maceration on the skins for 14-16 days Refinement: 9 months in tonneaux. Refinement in the bottle for at least 3 months follows Organoleptic characteristics: intense ruby red color; currant, blackberry, rosehip bouquet; intense, soft harmonic taste Pairings: red meats, grilled meats, roasts, cheeses Alcoholic content: 13.5% vol.