Wine-Making:
As soon as the grapes are gathered they are stripped of their stalks,
crushed and placed in a vat at a temperature of 12-14 °C where they
are left for three days in order to better extract the varietal perfumes.
This is followed by fermentation at a temperature of
28-30°C, with racking of the product at the end of fermentation.
Refinement:
The wine matures for twelve months in small oak casks, some of which
are new and some previously used.
Organolectic Features:
A wine with an intense ruby red colour, full of violet reflections.
It offers a bouquet with an intense range of varietal perfumes: from
red petal rose to fruity raspberry, wild black cherry and blackberry.
Food and Wine:
A noble but not excessively austere wine, it goes very well with second
courses based on boiled and roast meat.
Temperature:
Best served at a temperature of 18-20 °C.
Storage:
This wine should be stored in a horizontal position, in a fresh and
ventilated place and protected from light and vibrations.
