Harvest and vinification: the grapes mainly Pollera, Cigliegiolo and Merlot are harvested by hand in boxes selecting the best bunches, they are then transported to the cellar where a further selection of the bunches is carried out which, mechanically de-stemmed, ferment in concrete tanks for about ten days. During fermentation, punching down is mainly carried out in order to extract only the finest component from the skins. The wine obtained is aged in concrete tanks for eight months in contact with its yeasts until bottling.
Tasting notes: opens with aromas of small red fruits, black pepper and officinal herbs in a fragrant framework of invigorating freshness. The taste is confirmed elegant, the tannin is well integrated with the freshness, the development is juicy thanks to the return of small red fruits up to the finish of persistent minerality.
Pairings: Terre di Marta Rosso goes easily with fresh cured meats, panigacci and rosticciane, but does not mind, if slightly refreshed, to accompany stewed octopus and Ligurian stockfish.