Wine-Making:
As soon as the grapes are harvested they are delicately crushed and
allowed to ferment at a temperature of
28
°C.
After 5-6 days of maceration, the wine is separated from the marc and
ends its fermentation process at lower temperatures, thereby exalting
its fruity characteristics.
Refinement:
The softness and harmony so typical of this wine mean it is best enjoyed
in the summer following the harvest.
No particular refinement process is required.
Organolectic Features:
A wine with a ruby red colour, intense and with violet reflections.
Its bouquet ranges from small woodland fruits to fresh fragrances of
wild violets and crushed roses.
Its structure too offers a dense yet warmly caressing and velvety texture.
Food and Wine:
Absolutely ideal for first courses, it also goes very well with meat
hors d'oeuvres.
Temperature:
Best served at a temperature of 18°C.
Storage:
This wine should be stored in a horizontal position, in a fresh and
ventilated place and protected from light and vibrations.
