Description
Microclimate: mild with cold winters and hot summers, with showers concentrated in autumn and spring
Production Process: Manual harvest. Alcoholic fermentation with controlled temperature (less than 30° C) and the must resting on the skins prolonged for more than 20 days. Malolactic fermentation and refining in 500 lt oak barrels for a period of 15-18 months.
Organoleptic Properties:
Colour – intense ruby red;
Bouquet – ripe fruit, cherry with hints of vanilla and spices;
Taste – structured, round and balanced
Alcoholic Gradation: 13,5% VOL
Serving Temperature: 20,0°C
Pairings: roasted red meat, game and seasoned cheeses
