Nice Ruby red color, the nose presents some notes of red and black fruits. The final is remarkable depth, with finesse and complexity on the palate, fruity and creamy at the end.
Pressing: de-stemmed and uncrushed grapes.
Fermentation: malolactic.
Maturation: in vats at 25-31°C, moderate extraction for 20-25 days followed by ageing in oak casks for 10 months.
Fermentation: malolactic.
Maturation: in vats at 25-31°C, moderate extraction for 20-25 days followed by ageing in oak casks for 10 months.
We suggest that you serve this wine with pigeon, wild boar stew or with a rib of beef chargrilled on vine shoot embers.
Serve at room temperature 17-18°C.
