Manual harvest with cluster selection in late October. Temperature- controlled fermentation in steel at 26-28 °C for one week. It is then macerated on the skins for around 10 days. Soft pressing and selection of different must fractions. Alcoholic fermentation and ageing on the lees in French oak barriques for 12 months. Maturation in the bottle for another 4 months before being made available for sale.
Pasta dishes with flavoursome sauces, succulent red meats, mature fatty cheeses.
Bright ruby colour. Subtle yet elegant, the complex bouquet displays the concentrated sweetness of vanilla, carob, ripe cherries and raspberry. A wine of impressive structure and balance, with soft, penetrating tannins. The mouth is persistent, showing echoes of juicy red berries, with a perfect nose-palate convergence.