Still red wine
AREA OF PRODUCTION
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 12/ 14 days at a temperature of 26°/28°. The malo-lactic fermentation is carried out in barriques where the wine improves for about 3 months.
deep ruby red
intense, elegant with fruity hints of cherries and almonds
well balanced and of a good structure
18° – 20°C.
IT IS WELL COMBINED WITH:
hams, sausages and salami, starters with meat sauces, braised and boiled meats.