Carema Classico

  • Produttori del Carema
  • Piemonte, Italy

Method & Production

Fermented in stainless steel vats. Maceration for 12 days. Refined into big wooden casks for 12 months and for further 6 months in bottles.

Tasting notes

Ruby of medium intensity with garnet red tints. Nuances of cinnamon and nutmeg as well as of fruit preserved in alcohol. Smooth flavour, softly tannic, well balanced acidity due to its refining process in wooden casks. It leaves an intense aftertaste together with spicy nuances.

Food matching

Suitable for dishes as agnolotti (sort of ravioli with forcemeat), risotto, polenta, black grouse or pheasant, grilled meat, salami and slightly mature cheese.