Vinification: Harvest handmade, with sorting
of the grapes. After de-stemming, the must is fermented at
controlled temperature (30 ° - 28 ° C) and macerate for 12 -
14 days. Then later switch to the racking
and malolactic fermentation
steel. The wine is aged for
approximately a further 3 years in oak barrels
and 1 year in bottle before being
commercialized.
Colour: ruby red with
garnets.
Taste: slightly tannic
during maturation, it becomes
harmonious and velvety with aging.
Bouquet: violet and pink
with spicy sensations related
licorice and vanilla.
Serving temperature: 18/20 ° C
Alcohol level: 13% vol.
Aging: 3 years in casks
oak, then 1 year in bottle.
Recommended: with game
and roasts, but also with salami
spicy cheese
hard and cured.