WINE-MAKING PROCESS:
Destemming and grapes pressing, fermentation and maceration on skins in stainless steel tanks with temperature control at 25 °C. the wine is then aged in wood, where the malolactic fermentation takes place.
AGEING:
15 months in French oak barrels on lees. The wine is then aged in bottle for few months before being released.
COLOUR:
deep and intense purple
AROMA:
intense with notes ranging from cranberry to raspberry and cherry
TASTE:
harmonious, complex, round and elegant
PAIRING:
hot appetizers, first courses, white and red meats
SERVING TEMPERATURE:
18°C.
