Wine-Making:
AThe stalks are removed from the freshly picked grapes, which are then gently pressed and placed in vats to macerate at 12-14° for 2 days, to draw out the primary, characteristic aromas. This is followed by fermentation at a temperature of 28°C, and then the drawing-off.
This is followed by fermentation at a temperature of
28-30°C, with racking of the product at the end of fermentation.
Ageing:
In steel containers.
Organoleptic features:
Ruby red colour with intense violet hues; violet rim. Immediately winey aromas, sometimes almost of fermenting must; then, when resting, of flowers, roses and freshly picked fruit, blackcurrants and sour black cherries, on the whole intense and persistent. The mouth perceives a slight acidity which dissolves in the sweetness of the fruit. The finish is fairly long and highlights a ripe, fleshy fruit.
It offers a bouquet with an intense range of varietal perfumes: from
red petal rose to fruity raspberry, wild black cherry and blackberry.
Serving suggestions:
A wine that goes well with snacks comprising bread, salami and lightly matured cheeses, or with pasta dishes such as tagliatelle, filled pasta, spaghetti with meat sauce.
Serving temperature:
Serve at a temperature of 16-17°C.
Conservation:
Conserve the bottle on its side in a cool, airy place, protected from light and vibrations.
