DOC Castel del Monte Aglianico
||Upon arrival in the cellar, the grapes were de-stemmed and placed on a sorting table for a further selection so that only the perfect grapes reached the vats of winemaking. The alcoholic fermentation took place in stainless steel tanks at a controlled temperature of 26-28 ° C. There maceration lasts for 15-18 days and was managed with fulling interspersed with délestage and short pumping over at end to carry out a gradual and delicate extraction. During this phase it was decided to remove a good part of the seeds to prevent them from bringing astringent sensations.
||After fermentation the wine is transferred to barrique of oak, where the malolactic fermentation and the necessary aging. Following bottling, Bocca di Lupo rested at least 1 year in the bottle.
||Excellent with grilled meats, aged cheeses and meat-based first courses