On the nose an
explosion of red fruits, cherry, blackberry, currant, blueberries; on
the finish notes of tobacco and black pepper
In the mouth the fruit
is intense, delicate and persistent; the soft and creamy tannins
incite an easy and pleasant drink.
The vinification was carried out with cold decantation for 24 hours
at 10 degrees in order to extract the fruity component of the
grapes. This was followed by a rise in temperature to 23 degrees for
the start of alcoholic fermentation. The maceration lasted 12 days
until the sugar concentration reached close to 20 g/lt. Racking follows. Then the malolactic fermentation took place spontaneously.
The wine is aged in steel for a period of 7 months
and then 3 months in bottle
Intense ruby red color with violet reflections
the slender structure allows a perfect match with meats,
cheeses and blue fish