The winery Paolo Petrilli elaborates this Petrilli Cacc'e Mmitte di Lucera Ferraù , a red wine from Cacc'e Mmitte di Lucera of the best of uva di troia, sangiovese, montepulciano and bombino nero grapes. Uvinum users reviewed this red wine with 4 of 5 points.
Technical sheet · Petrilli Cacc'e Mmitte di Lucera Ferraù
“The settlement of La Motticella and 'reported by the maps of the area since before 1000 qundo was a stopping place between the Sea of Hvar and Lucera. At the beginning of '900 Paolo Petrilli, grandfather and namesake of the present owner purchase' with other, unifying the estate of his property '. Here, Paolo Petrilli produces wines vingeti native of extreme quality '. Fermentation takes place only in wooden vats and it 'was completely abandoned steel. The wines express power, elegance and balance. High density 'per hectare, low yields, and WINE HARVEST separate, soft pressing and temperature controlled fermentation to create unique wines but true witnesses of a unique territory.
VIEW: ruby red Nose: red fruit and fresh NOTES black cherry and red currant with a touch of vanilla. MOUTH: Taste very strong with a full input and sweet, soft tannins, good acidity and flavor that make it pleasant to drink. TYPE: Cacc'e Mmitte Lucera DOC MANUFACTURER: Petrilli GRAPES: Uva di Troia, Sangiovese AGING: oak barrels in second step is not toasted for 12 months for the black bitch, for sangiovese barrels of medium toast. Assembled and allowed to stand in the tank for 4 months before bottling without filtration. HARVEST: by hand into crates with selection in the vineyard after the middle of September for Sangiovese, the Nero di Troia in the last week of October PRODUCTION NOTES: the farming and 'cordon VINIFICATION: gentle and put GRAPES in temperature-controlled fermentation of 24/26 °. Maceration in vats GIMAR small for the duration of 11gg. , Racking and then control of malolactic fermentation in stainless steel tanks EATING: with lasagna, grilled red meat and mature cheeses SERVE: 18 ° DEGREES: 14 °”