AROMA: cherry and marasca cherry, with scents of Mediterranean scrub.
TASTE: well-developed, elegant and pervasive.
FOOD MATCHINGS: ideal with meat, pasta, cheese and game dishes.
SERVING TEMPERATURE: 16-18 •C.
SERVING METHOD: Serve in large long-stemmed glasses and uncork, fi possible, a few minutes before drinking.
GRAPES: Mainly Merlot, and in small percentage Cabernet franc.
HARVESTING: by hand.
VINIFICATION: in small containers to extract desirable substances from the grape skins. Fermentation, performed with natural yeasts on the skins to capture the character of the 8 territory to the full, lasts for about 20 days with brief punching down and very brief pumping.
MATURATION: the wine ages in cement tanks and during the period is racked three times to clarify and stabilize.
BOTTLING: carried out without clarification or filtration processes to maintain organoleptic qualities to the full.
Nero del Cornia takes its name from the river Cornia
that runs along the vineyards. Here the soil produces particularly rich grapes,
that capture to the maximum the characteristics of the territory of Suvereto and Val di Cornia.
