Lightly pettillant red wine.
AREA OF PRODUCTION
YIELD PER HECTARE
90 quintals per hectare.
The grapes are harvested in small crates at the end of September. They are then crushed and de-stemmed, the must obtained ferments in stainless steel tanks with automatic pumping overs, where it macerates with its skins for about 10/12 days at a temperature of 26°/28°. To obtain sparkling the wine is put into pressurized stainless steel containers by the refermantation before it is bottled.
Deep ruby red.
Intense, elegant with fruity hints of cherries and almonds.
Well balanced and of a good structure.
16° – 18°C.
IT IS WELL COMBINED WITH
Dressed pork products, first courses with meat and stews