Production techniques: harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 6 months after harvesting.
Color: bright, brilliant ruby red.
Bouquet: fine and fragrant with notes of fresh fruit.
Taste: harmonious, round and very elegant.
Alcoholic strength: 12, 5% vol.
Serving suggestions: roasts, braised meats, white and red meats.
Serving temperature: serve at 18-20°C, uncork half an hour before serving.
bottle: available in bordolese bottle, half bordolese, magnum and fiasco paglia (straw-covered flask).