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Rosso Malino
ROSSO PASSITO VENETO IGT Grape varieties: 50%Corvina Veronese, Corvinone 30%Rondinella, 10% Croatina, Cabernet Sauvignon Winemaking: Select grapes are put out to dry in well-ventilated sites until the end of January. Then they are pressed, fermented with maceration at 17°-18°C, daily automatic punching down and délestage. Refinement: 3 months in steel and 6 months in the bottle. Serving temperature: 17°C Dining combinations: Pasta with meat sauce, T-bone steaks, roast veal, rabbit, poultry. Formats: 0.75 liter bottle, 1.5 liter magnum. |
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