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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. |
|---|---|
 | The nose: Floral fragrance with notes of violets. |
 | The palate: Floral fragrance with notes of violets. |
 | Serving suggestions: Perfect with spicy dishes of traditional cuisine of Romagna. |
 | Temperature: 16-18 °C. |
 | Volume: 11,5% vol. |