Manual harvesting with accurate selection of grapes. Soft destalking and crushing, alcoholic fermentation at 24-26°C, maceration for about 7 days. Soft pressing and selection of the different portions of must. Aged in stainless steel and bottling in March of the year following the grape harvest.
Cured meats, semi-seasoned cheese, meat sauces, savory first courses, roasts.
Deep ruby red; delicious hints of red berries, combined with delicate notes of violet. In the mouth it is quite intense with velvety tannins, supported by a strong savoury vein. Well balanced and good persistent finish.