BOSCO DOC/IGP

Vineyards: The vines thrive on predominantly clay soils, with a good percentage of limestone, rich in mineral elements; they are mostly managed with guyot and spur cordon training systems. Harvesting is done manually from late September
to the first ten days of October.

Vinification: maceration on the skins throughout the entire alcoholic fermentation process with daily manual punch-downs. Aged in steel, no filtration or clarification.

Organoleptic examination:

Color: ruby red with orange reflections
Aroma: hints of pink flowers, strawberry, cherry, and plum with spicy notes of cloves and tomato leaf.
Taste: Acidity paired with silky and soft tannins with strong minerality. Medium structure, density, and good drinkability and persistence. Balance, delicacy, and complexity.
Pairings: recommended with vegetables, white and red meats, dishes with sauces or gravies.