Rossorigo

Combination: Cured meats, cheeses and meat first courses.

Alcol: 13.5 %

Size: 0,75 l

Temperature: 16/18 °C

Wine variety: Merlot 80% Cabernet Sauvignon 20 %

Description: Rossorigo Bergamasca Rosso IGT: produced with merlot and cabernet sauvignon grapes, it is the standard-bearer of the farm. After manual harvesting, the grapes are destemmed, fermented in stainless steel tanks and left to macerate for about 10/12 days. Subsequently, half of the wine, which will make up the final blend, ages for 6 months in oak barrels, while the remaining half remains in steel. The wine is then cut towards the beginning of August following the harvest and bottled.