The freshly picked grapes in the vineyard are transported to the cellar where they are quickly de-stemmed, softly pressed and sent to temperature-controlled barrels for fermentation. It takes place at a controlled temperature between 25-27 ° for about 8-12 days during which periodic pumping over is carried out in order to extract the colour and all the trace elements contained in the skins from the skins. When all the sugar has transformed into alcohol, the wine is drawn off and transferred into the same thermo-conditioned barrels at a temperature of about 20 ° thus allowing the spontaneous start of malolactic fermentation.
Red colour with orange reflections. Intense, ethereal and pleasant aroma with floral and fruity notes. Full, elegant and austere flavour with good body and soft and enveloping tannins.
It goes perfectly with imported first courses such as the classic meat ravioli and tajarin, with red meat dishes, boiled and braised. It is the ideal companion for game and all cheeses.
SERVING TEMPERATURE: 18° C