Guidobaldo

Spontaneous fermentation with indigenous yeasts only and maceration on the skins for over 5 months (6 lunar cycles), no clarification, no filtrations, may have deposits.

Bottled wine with residual sugar and development of carbon in the bottle.

Notes: scents and aromas of red berries, good acidity, good soft tannins, satisfying sensations.

Pairings: cheese and salami platters, grilled meats, first courses with meat sauce, lasagne, roasts, black truffle

Tastings: snacks, throughout the meal