Monferrato Rosso D.O.C. – “Carlesca”
Monferrato Rosso D.O.C. – “Carlesca”
Olfactory Sensory Map
| Name | Monferrato Rosso |
| Grape Variety | Freisa – Barbera |
| Municipality | Agliano Terme |
| Surface area of the vineyard | 1 Ha Freisa – 1 Ha Barbera |
| Soil | |
| Vineyard Exposure | Ovest, sud-ovest |
| Vineyard Elevation | 220 m.s.l.m. |
| Pruning | Guyot |
| Harvest | Manuale |
| Vinification | Soft crushing, cold skin maceration 8- 10 ° C for 48 hours, fermentation with the skin for 4-5 days at a controlled temperature of 22-23 ° C in soft system vinifiers |
| Aging | On average it remains on its lees 2-3 months in steel tanks |
| Colour | Ruby red with violet reflections Intense, persistent, with notes of violet, fruity, blackberry and almond |
| Nose | Full, fresh and intense, sparkling |
| Taste | Of body, rightly tannic, good structure, soft and persistent |
| Serving Temperature | 15-16°C |
