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Grape Characteristics

“Tidoncello” wine is produced by the assembly of Barbera, Bonarda and other local red berried grapes. The maximum yield of grapes is 150 q.li / ha.

Winemaking

The vinification is the classic in red at a controlled temperature. Its vivacity and freshness is given by natural fermentation in steel tanks (autoclave).
Vinified “in red” at a controlled temperature; vivacity is the result of natural fermentation in an autoclave.

Organoleptic characteristics

The wine has a nice red foam, and an intense ruby red color.
Its scent is vinous and fruity. Pleasant and moderately dry, fresh and light taste. Serve at a temperature of 13°-15° C, ideal to combine with any meal.