Manual harvesting with selection of grapes. Destalking and crushing, fermentation with selected yeast at 24-26 °C for around 8-10 days. Soft pressing and selection of the different portions of must. Aged in stainless steel, assembly and bottling in March.
Savoury first courses with meat and fish, poultry, grilled meat, vegetable caponata, semi-seasoned cheese, traditional cured meats.
An intense red ruby colour. Fine and sharp on the nose, with hints of red berries, blueberry and cassis. Delicate typical vegetable traces. Full and velvety flavour, savoury, with a very balanced attack. Persistent and pulpy finish.