Rosso della Trefaldina

The name of the red table wine "Rosso Trefaldina" originates from the name of the place where is situated the farm "La Corona".

The wine is made ​​from grapes of cabernet / merlot and a part of Muscat Scanzo. The grapes, once collected, are processed immediately and after a week of fermentation with grape skin is pressed and ends in the weeks after the fermentation in stainless steel tanks.

After the fermentation, the wine is rested, between a suit and the other, in stainless steel tanks for about 8 or 9 months. After this time it is bottled during the summer ends and maturation in bottle for a couple of months. To harvest the following year the wine is ready for consumption.

Trefaldina red goes well with either meat (roasted and braised in particular) and with hard cheeses and meats, of course, to be served at room temperature and, if possible, should be uncorked at least one hour before serving to oxygenate in the best ways.

The other products.