Taste
The mouth is soft and enfolding, with smooth tannins and a pleasant elegant and dry finish.
Food Matching
A fine companion for rare-cooked red meat, game-birds and mature cheese.
Vinification
The grapes are destalked and lightly crushed, then fermented at 27-29°C in steel fermentation tanks for 12-14 days with natural yeasts. Subsequently, the wine moves on to the malolactic fermentation stage.
Aging
It is aged in 225 litre oak barriques for a period of 12-14 months. After bottling, Cùmaro is left to age further, in a temperature-controlled environment, for about 6-8 months.