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Sangue di Giuda Dell'Oltrepò Doc Vino dolce frizzante

Grape variety

Croatina, Barbera e Uva Rara.

Legend says that Judas, repentant of having betrayed Jesus, was forgiven and resurrected in the Oltrepò where he performed the miracle of healing the local vines affected by an illness.

Vintages

2019

Legend says that Judas, repentant of having betrayed Jesus, was forgiven and resurrected in the Oltrepò where he performed the miracle of healing the local vines affected by an illness.

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Vintages

2019

Area of ​​origin

Pietra de' Giorgi (PV)

Service T °

12/15°C

Ground

6% sassi, 25% sabbia, 43% limo, 32% argilla.

Tasting notes

Color: bright ruby red.
Aroma: rich, delicately aromatic, with typical scents of violet and strawberry.
Taste: Sweet, elegant, soft with perfect balance between acidity and natural sweetness. This sparkling wine has 7 alcohol content and a residual sugar of 100 g/lt. So we have to consider it a sweet wine.

Technical notes

The grapes are picked by hand and in the winery, after the destemming and crushing, the crushed grapes are placed in steel fermenters to macerate for 5 days in the cold with the aim of extracting color and aromas. The must obtained is separated from the skins and placed in an autoclave for fermentation. Once an overpressure of 2.5 atmospheres has been reached, the fermentation is stopped in the cold and bottling is carried out.

Pairings

It pairs well with spicy dishes, spicy cold cuts, dark chocolate desserts and red fruit salads.

Area of ​​origin

Pietra de' Giorgi (PV)

Ground

6% sassi, 25% sabbia, 43% limo, 32% argilla.

Service T °

12/15°C

Tasting notes

Color: bright ruby red.
Aroma: rich, delicately aromatic, with typical scents of violet and strawberry.
Taste: Sweet, elegant, soft with perfect balance between acidity and natural sweetness. This sparkling wine has 7 alcohol content and a residual sugar of 100 g/lt. So we have to consider it a sweet wine.

Technical notes

The grapes are picked by hand and in the winery, after the destemming and crushing, the crushed grapes are placed in steel fermenters to macerate for 5 days in the cold with the aim of extracting color and aromas. The must obtained is separated from the skins and placed in an autoclave for fermentation. Once an overpressure of 2.5 atmospheres has been reached, the fermentation is stopped in the cold and bottling is carried out.

Pairings

It pairs well with spicy dishes, spicy cold cuts, dark chocolate desserts and red fruit salads.

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