Vinification: The grapes, strictly hand-picked, as for tradition are pressed with their skins at a controlled temperature. The wine obtained is placed in oak-wood containers whre it rests for at least 4 months and the process of malolactic fermantation is completed.
Description:
Colour Intense red.
Fragrance Wild barries. Spicy. A hint of pepper.
Taste Round and complex. A slight mineral aftertaste. Long and persistent.
Serving suggestion:
Serving temperature: 18-20°C. Ideal with hearty pasta and meat dishes.
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