Denomination: Grignolino del Monferrato Casale DOC Grape variety: 100% Grignolino Name: Monferace Alcohol: 14° Format: 0.75L Production area: Ponzano Monferrato (AL), Piedmont, Italy Description: Fermentation in steel barrels at controlled temperature of 28°C on the skins for 15 days; the wine remains in contact with the skins for an additional post-fermentation maceration period of 20 days, during which the color fixes and stabilizes and the wine enriches with macromolecules that broaden its texture. Aging in small oak barrels for 24 months, followed by bottle aging for at least 20 months. Ruby and brilliant color, initially floral aroma, violet and rose petals, then spices, with white pepper and cloves. Then the clean notes of fruit arrive: plum, cherries in spirit, blackberries; enveloping and harmonizing with vanilla. The palate is wide, the perceived acidity extremely balanced; the tannic component is of fine tannins; the tactile sensation is velvety with an excellent persistence in the mouth. Pairings: white and red meats, roasts, aged cheeses.
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Denomination: Grignolino del Monferrato Casale DOC Grape variety: 100% Grignolino Name: Monferace Alcohol: 14° Format: 0.75L Production area: Ponzano Monferrato (AL), Piedmont, Italy Description: Fermentation in steel barrels at controlled temperature of 28°C on the skins for 15 days; the wine remains in contact with the skins for an additional post-fermentation maceration period of 20 days, during which the color fixes and stabilizes and the wine enriches with macromolecules that broaden its texture. Aging in small oak barrels for 24 months, followed by bottle aging for at least 20 months. Ruby and brilliant color, initially floral aroma, violet and rose petals, then spices, with white pepper and cloves. Then the clean notes of fruit arrive: plum, cherries in spirit, blackberries; enveloping and harmonizing with vanilla. The palate is wide, the perceived acidity extremely balanced; the tannic component is of fine tannins; the tactile sensation is velvety with an excellent persistence in the mouth. Pairings: white and red meats, roasts, aged cheeses.
