WINE-MAKING PROCESS:
Destemming and grapes pressing, then fermentation and maceration on skins in stainless steel tanks with temperature control at 25 ° C / 28° C. The wine is then moved to oak barrel where malolactic fermentation takes place.
AGEING:
24 months in barriques. The wine is then aged in bottle for few months before being released.
COLOUR:
ruby red with garnet reflections
AROMA:
elegant, fruity, with notes of rosehip
TASTE:
harmonious, with a pleasant spicy and elegant aftertaste
PAIRING:
excellent with meat dishes or with medium-aged cheeses
SERVING TEMPERATURE:
18°C.
