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DUCA DI NERULA

DUCA DI NERULA

Gradation: 14 vol %
PRODUCTION PROCEDURE
Vinificated through skin maceration under a controlled temperature, followed by amalolactic fermentation and racking. Maturation in steel tanks for 8-10 months.

VINE TRAINING
Alberate, using a spur trading system
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SOIL
EMI shielding
Mixed clay
HARVEST PERIOD
First decade of October

YIELD PER HECTARE
9,84 Tons

TASTE DESCRIPTION
This wine has a ruby red colour it has deepspiced hints of wood.
It is full bodied and persistent and has a lot of tannins and sweet flavours.
It is perfect with grilled meat and cheeses.