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:
5 months in steel tanks. The wine is then aged in bottle for few months before being released.
COLOUR:
ruby red with intense violet reflections.
AROMA:
winey, fruity and particularly intense.
TASTE:
dry, with good persistence, complex and elegant.
PAIRING:
excellent with appetizers, main dishes and non aged cheeses.
SERVING TEMPERATURE:
17°C.
