WINE-MAKING PROCESS:
Destemming and Grapes pressing, maceration and fermentation on skins in stainless steel tanks with temperature control at 25° C / 28 ° C . Malolactic fermentation in stainless steel tanks follows.
AGEING:
18 months, 50% in barriques, 50% in small barrels, on fermentation lees. The wine is then aged in bottle for few months before being released.
COLOUR:
intense ruby red
AROMA:
winey, fruity and very elegant with final spicy notes
TASTE:
fragrant and pleasant, persistent
PAIRING:
with meat dishes or with medium-aged cheeses
SERVING TEMPERATURE:
18°C.
