Fermentation on skins lasts for 15-20 days after harvesting at a controlled temperature of 26° – 28° C. Malolactic fermentation follows alcoholic fermentation in stainless steel, natural aging in tonneaux until spring.
TASTING NOTE
Dark ruby with a purple hue. Fruity bouquet of sweet berries, raspberry, blueberry and leather. Mild spices in the background. On the palate well-structured and well-balanced, thanks to its tannins.
SERVING SUGGESTIONS
Perfect with beef, especially roasts, ideal also with salami and medium-sharp cheeses.