Lenotti “BIO” Rosso

Alcohol: 13% vol.

Area of Production: Italia.

Grapes: Mix of biological grapes with Sangiovese as the main.

Soil composition: Gravelly grounds of morainic origin.

Vinification and Production System: Soft pressing, then fermentation for 6-8 days at controlled temperature (22-24°C.), preservation in thermoconditioned inox tanks and cold bottling in sterile bottling line.

Organoleptic Description: Dry, full-bodied and intense red wine.

Color: Intense ruby red.

Bouquet: Intense, fine and fragrant.

Taste: Intense, fine, fragrant, delicately ethereal with a hint of bitter almonds.

Serving Temperature: To be served at fresh temperature (16-18°C.).

Preservation: Can be aged for 3-4 years. Store in a fresh, dry and dark place.

Gastronomic Suggestions: Perfect with tasty first courses, meat and mature cheese.

Total acidity:5,60 g/l
Sugar:11,50 g/l
Total SO2:86 mg/l
Free SO2:29 mg/l
Net dry extract:29,40 g/l
Volatile acidity:

0,33

g/l