Vinification is carried out in the traditional way, with manual harvesting of the best bunches at the right ripeness, then gentle destemming and crushing followed by fermentation on the skins in stainless steel tanks at controlled temperature 26-28° for 15-20 days with frequent punching down and pump-overs, malolactic fermentation carried out in tonneaux. Aging in 500 l French oak tonneaux for 12-24 months. Then in bottle for 6-12 months. The color is deep red. On the nose it is intense and fragrant. On the palate it is structured and full-bodied. Recommended pairing with pork, roasts and medium-aged cheeses. Recommended temperature: 16-18° C.
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Vinification is carried out in the traditional way, with manual harvesting of the best bunches at the right ripeness, then gentle destemming and crushing followed by fermentation on the skins in stainless steel tanks at controlled temperature 26-28° for 15-20 days with frequent punching down and pump-overs, malolactic fermentation carried out in tonneaux. Aging in 500 l French oak tonneaux for 12-24 months. Then in bottle for 6-12 months. The color is deep red. On the nose it is intense and fragrant. On the palate it is structured and full-bodied. Recommended pairing with pork, roasts and medium-aged cheeses. Recommended temperature: 16-18° C.
