RED VERONESE IGT wine dry Vinification: The grapes are selected and placed to dry in a well ventilated area until the end of February. Crushing, fermentation maceration at 17 ? -18 ? C with daily punching machines and delestage. Ageing: 30 months in Slavonian oak barrels and 6 months in bottle. Serving temperature: 17 ° C. It is recommended to open an hour before serving. Serving suggestions: Red meat in general, roasts and game. Formats: 0,75 l bottle., Magnum 1.50 l., Jeroboam 3.80 l.
