Rosso veneziano

Wine with excellent structure, full-bodied, robust, rich ruby red colour tending to garnet with age. Intense winy bouquet, slightly grassy, notes of raspberries when it is young. Aged for 2-3 years it becomes dry. Justly tannic, well orchestrated and smooth.

Winemaking Process

The grapes are cleaned and cooled. Dynamic skin maceration exploiting the fermentation gases and traditional punching down. Controlled fermentation temperature.

Maturing

Malolactic fermentation. Few months’ exposure to its fine activated lees. Controlled clarification temperature and conservation in steel vats.

Pairings

It should be served with roast, fried and stewed dishes, white or red meats, or conserved meats. It is excellent with fried fish if drunk very young.

Serving Temperature

Best uncorked 2-3 hours before serving and served at 18° C.

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