Technical Sheet
Red wine vinification with maceration on the skins for 7 days at 25 °C. Drawing off wine by soft pressing. Malo-lactic fermentation and followed ageing in tanks for 5 months.
 | Colour: Deep red colour with purple tints. |
|---|---|
 | The nose: The scent is wide, of fruit and finely herbaceous. |
 | The palate: The savour is bodied and soft. |
 | Serving suggestions: White and red meats, roast, fried or stewed. It couples also to stewed fish. |
 | Temperature: 18-20 °C |
 | Volume: 13% vol. |