Description
Microclimate: wet in winter and spring, warm and dry in summer
Production Process: Manual harvest. Natural fermentation on yeasts, maceration on the skins for at least 3 weeks with controlled temperature (28°C). Malolcatic fermentation in steel vats. Refining in French and Slovenian oak barrels and smaller French barrels for a overall period of 15-18 months
Organoleptic Properties:
Colour – ruby red with garnet red reflections;
Bouquet – a scent of soft fruit and tobacco is predominant, with light hints of balsamic perfumes;
Taste – soft, elegant with sweet tannins but lingering and lively
Alcoholic Gradation: 13,5% VOL
Serving Temperature: 22,0°C
Pairings: Roasts, stews, seasoned cheeses
