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 thepost-fermentative yeasts in steel inox barrels.
TYPICAL CHARACTERISTICS: clear ruby. Dry plums perfume,cloves, rhubarb and laurel. Balanced, warm, silky and withvivacious tannin.
RECOMMENDED COMBININGS: first dishes, chicken andpeppers. Grilled meat. Seasoned cheese.
SERVICE TEMPERATURE: 16-18°C.