Spadafora PGI Nerello Red Wine 75 cl

We recommend pairing it with regional dishes such as fusilli with ragù and Spilinga nduja sprinkled with smoked Sila ricotta and chilli pepper.

 The name of the wine emphasizes the fame of the vine, the Nerello or Calabrese is in fact the native vine, which has been present in the vineyards of our region for centuries, is used almost natively, which has been present in the vineyards of our region for centuries, is used almost entirely for the production of this label. totally for the production of this label.

Classification: CALABRIA I.G.P. CALABRIA I.G.P.

Type: red; : red

 Bottles Produced: 50,000

Territory: hilly area located south of the confluence between the Crati and Busento rivers, where hilly area located south of the confluence between the Crati and Busento rivers, where it is said King Alaric was buried;

Grape varieties: Nerello also known as Calabrese and Greco Nero;

Cultivation method: traditionally with sapling, average yield deliberately reduced to traditionally with sapling, average yield deliberately reduced to 80 quintals of grapes per hectare;

Harvest period: from the end of September to mid-October;

Vinification: soft pressing and long maceration;

Fermentation: in steel with controlled temperatures;

Aging: first in steel, then in second passage oak barriques for about six months, finally at least six months in the bottle;

ORGANOLEPTIC CHARACTERISTICS ORGANOLEPTIC CHARACTERISTICS

Colour: red of sumptuous intensity, with a ruby ​​reflection tending towards garnet, then red of sumptuous intensity, with a ruby ​​reflection tending towards garnet, following the natural and necessary evolution in the bottle; to the natural and necessary evolution in the bottle

Bouquet: intense and persistent of red berries, broad and complex bouquet, broad and complex bouquet, spicy hints of liquorice and cocoa; spicy hints of liquorice and cocoa;

Taste: moderately tannic in youth, becomes soft and velvety as it evolves, a wine of great personality and longevity

 Gastronomic pairings: we recommend pairing with regional dishes such as fusilli, regional dishes such as fusilli with ragù and Spilinga nduja sprinkled with smoked Sila ricotta and chilli pepper;

Serving Temperature: 18-20 °C, oxygenation required; 18-20 °C.,

Alcohol content: 13.5% vol. 13.5% vol.