Viviale Rosso 

TECHNICAL SHEET

-Production area: West Sicily;
-Wine-making process: Harvested in the first decade of September. Destemming, crushing, maceration of 8-12 days coincident with the alcoholic fermentation at a temperature of 25 ° C for the first 6 days, at 28 ° C for the remaining time.
 

ORGANOLEPTIC SHEET

-Color: red ruby with violet reflections;
-Parfum: Excellent fragrant aroma, composed by intense feelings of fruity, floral, spicy, with hints of ripe plum and chocolate;
-Taste: Full body and elegant, velvety tannins and pleasant persistence;
-Food pairing: Excellent with red roast, seasoned cheeses and wild meat;
-Alcoholic Content: 11 % Vol;
-Best to serve: 16°C- 18°C.