Description
Production Process: Manual harvest. Alcoholic fermentation with controlled temperature (less than 26°C) for about 10 days on the skins. Malolactic fermentation in steel vats. Refining in 225-500 lt French oak barrels. Further refining in bottles for a period of 4 months before the sale
Organoleptic Properties:
Colour – intense ruby red;
Bouquet – elegant, lingering, with hints of spices;
Taste – lingering, well-balanced, with a long and complex finish
Alcoholic Gradation: 14,5% VOL
Serving Temperature: 20,0°C
