Description
Microclimate: mild with cold winters and warm summers, with showers concentrated in autumn and spring
Production Process: Manual harvest. Alcoholic fermentation with controlled temperature (less than 30° C) for 15 days. Malolactic fermentation in steel vats. Refining in 3000 lt oak barrels for a period of 24 months. Refining in bottle for 6 months
Organoleptic Properties:
Colour – intense ruby red with purple tints;
Bouquet – scent of vanilla and bitter cherry;
Taste – dry, full-bodied, rich
Alcoholic Gradation: 13,5% VOL
Serving Temperature: 20,0°C
Pairings: roasted red meat, duck, game and seasoned cheeses
