La Corona

The name of the red table wine 'Rosso della Trefaldina' originates from the name of the locality where the Azienda Agricola 'La Corona' is located.

The wine is produced from cabernet/merlot grapes. The grapes, once harvested, are immediately processed and after a week of fermentation together with the marc, the wine is pressed and finishes fermenting over the following weeks in steel tanks.

Once fermentation is complete, the wine is left to rest, between one moulting and the next, in steel barrels for about 8 or 9 months. Once this period has passed, it is bottled during the summer and ends its maturation in the bottle for a couple of months. By the following year's harvest, the wine is ready for consumption.

Rosso della Trefaldina goes very well with meat (roasts and braised meats in particular) as well as with hard cheeses and cured meats. It should obviously be served at room temperature and, if possible, uncorked at least an hour before tasting in order to oxygenate in the best possible way.

Why choose it:

Versatility: Perfect with various dishes, from meats to mature cheeses
Artisanal Quality: Traditional production without additives, guaranteeing authenticity
Sensory Experience: Offers a rich and complex tasting experience, well balanced
History and Tradition: Reflects the La Corona winery's dedication to quality winemaking
Choose Rosso della Trefaldina to bring the authentic wine tradition of Lombardy to the table.