DENOMINATION:
LA TORRACCIA IGT Lazio Rosso

THE VARIETY: Cesanese and Sangiovese mid obtained from vineyards with a planting density of 4,500 vines per hectare are produced on average 1.5 kilos of grapes per plant.

THE GRAPE HARVEST: In boxes of mid-October before the sangiovese then the cesanese.

THE WINEMAKING: Maceration with pumping and delestage for 7H10 days and at a controlled temperature to enhance the fruity notes, malolactic fermentation immediately follows the alcoholic.

FOOD PAIRING: It is refined in barrels of first half and second half of passage for 6 months.

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