Average production of grapes: 60 q/ha (1kg/plant). Wine yield: less than 70%.
Fermentation on the skins for about 20 days in air conditioned rooms in 20 hl stainless steel tanks, manual punching without using mechanical devices, no addition of adjuvants during fermentation.
Natural ageing in French oak “barriques” for 18 months and refinement in bottle for at least 6 months, in wine-cellar. Unfiltered.
Antero distinctive character and wine/food matching
Antero exalts the characteristic power of merlot to match with “charcuterie”, cheese, game, first course dishes, as well as red meat and peculiar fish dishes. Typical an persuasive aromatic basis. Fresh and clean on the nose and to the palate.