VINIFICATION: delicate buffing and grape marc pressure forseparating the grape must from the skins. The fermentationwith controlled temperature 20-22°. Reassemblages withfrequent and delicate fullings to extract color and structure.Soft pressure later around 14 days of maceration.
MATURATION: minimum six month stationing on the yeastsin steel inox barrels.
TYPICAL CHARACTERISTICS: ruby dressed of noble expression,inviting smell, run after tones of raspberries jam, candy fruit,licorice, milk chocolate, aromatic woods and blonde tobacco.Mouth consistent, rich of fruit and sweet spice.Round and persistent.
RECOMMENDED COMBININGS: grilled beef with balsamic souce.Seasoned cheeses. Very well also on your own in front ofthe fireplace!…
SERVICE TEMPERATURE: 16-18°C.