Nero Buono Pollùce di Cincinnato: PRODUCTION

The Nero Buono Pollùce di Cincinnato was obtained from 100% Nero Buono grapes grown in the area of Cori, in the province of Latina. The original vineyards are located on hilly soils of volcanic-clayey origin, at an altitude between 200 and 250 meters above sea level. After the harvest, which took place in the last decade of September with a yield of 60-80 quintals per hectare, the grapes were sent for vinification, including a phase of alcoholic fermentation at a controlled temperature of 25°C with maceration of the must in contact with the skins lasting 8-10 days. Before being released on the market, the Nero Buono Lazio IGT Pollùce from Cincinnato aged for 6 months in the bottle.

NERO BUONO POLLÙCE CINCINNATO: TASTING

The Nero Buono Pollùce di Cincinnato appears in the glass with a ruby red color. On the nose, it expresses aromas of cherry and small wild red fruits intertwined with balsamic hints and subtle notes of licorice and dark oriental spices. The taste is lively and pleasant, enhanced by a well-integrated tannic structure and a vibrant fresh-savory trail that lingers in the finish. Excellent as an all-around wine, it pairs well with cured meats and semi-matured cheeses as well as succulent land-based recipes with vegetables, red meats, or game.