Manual harvesting with accurate selection of grapes, at the optimum time for phenolic ageing. Destemming and pre-fermentative maceration for 24 hours. Fermentation in stainless steel for about 10-15 days at 26-28°C, delestage on alternate days. Soft pressing and selctions of the different portions of must. Malolactic fermentation in stainless steel, assembly and bottling in March.
First course dishes with meat sauce, second courses based on white and red meats, roasted or grilled. Traditional regional aged cheeses.
Deep ruby red with delicate notes of violet. On the nose it reveals typical hints of cherry, and morello cherry, raspberry and cassis with delicate typical vegetable traces. Soft and dry on the palate. The things who strikes you about this wine are the great softness of its tannins and the remarkable aromatic freshness.