Still red wine
AREA OF PRODUCTION
Towards the end of September the grapes are harvested and put into small crates. They are then crushed and de-stemmed, the must obtained ferments in stainless steel tanks with automatic pumping over, where the maceration with the skins continues at a controlled temperature ( 26°/28° for about 12/ 14 days. The malo-lactic fermentation is carried out in oak barriques where the wine improves for about 6 months
12.5 % ALC/vol
ruby red with garnet nuances.
delicate, elegant, spicy with fruity hints of black currants.
very well balanced, smooth, a good structure, persistent.
18° – 20°C.
IT IS WELL COMBINED WITH:
all kinds of meats, particularly with game fowl.