Harvesting and selection of the ripest bunches, de-stemming without crushing, fermentation with indigenous yeasts at a temperature of 22/25 degrees for about 18 days. Upon racking, the wine is transferred directly into new barriques, where the fermentation ends and the malolactic fermentation takes place. After about 8 months in wood, it is bottled without filtration or refrigeration
Format
0.75L
Alochol Content
13.5%
Serving Temperature
16-18°C
Tasting Note
Intense ruby red color. It presents itself to the nose in an impactful bouquet of fruit that from cassis veers towards blackberry and red fruit jam. The sip is dry, warm and soft, with a good body, and the good freshness gives balance with respect to the presence of a tannin which, despite being soft, is well present, also giving a good structure to the wine.
Food Pairing
Ideal to accompany roasted red meats, Aged Cheese.
