Characteristics: Grape-variety: Grignolino. Yield in wine: 65%. - Max. production: 45 hl per hectare. Geographical origin: grown on hillside vineyards located in some of the 35 villages - all in the province of Asti - making up this wine's area of origin, "Cireseto" is a Grignolino which is the resuIt of a careful selection in the winery. Vineyard features: mid-hillside vineyards in excellent positions. Loose soil with a higt clayey sand content. Wine making process: each vintage of Grignolino is difficult to grow and demanding. The fermentation is traditional, with a maceration of 7-8 days at a temperature of 23-25 °C. Ageing: 4 to 5 months in stainless steel containers. Bottling takes place at the beginning of the summer following the harvest, and further ageing in the bottle increases its balance and harmony.
Serving temperature: with "Cireseto" Fontanafredda proposes a Grignolino d'Asti with an extremely personal character, right its ruby-red colour with garnet highlights which become more marked after a certain period of ageing. It has a spicy, herby nose which is characteristic, clean and elegant. Its dry, slightly tannic taste is pleasantly almondy and well-balanced. Pairings: it is excellent served with hot starters, pasta dishes, vegetables and not over-elaborate meats. Alcohol content: 12% Vol.
Serving temperature: 15 °C
Allergic-Info: This wine can contain sulfites
Alcoholic content: 11.00 %
The Schiava grape varietal and all of its variations are exceptional traditional vines this area which are meeting with ever more success. This wine has a fine, delicate, harmonious and velvety aroma. It is a lively, young and inviting red that can be served on any occasion.
The aroma bouquet is intense and varied, reminiscent of the first fruits of summer: sweet cherries, wild strawberries, red currants.
Grease-free cooking ham the upper bowl of the pig made. By the careful cooking and burning incense the ham remains very juicy. The crust is refined intensely with rosemary, which creates a delicate and harmonic taste.