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 maturation in barrique.
 | Colour: Deep red colour. |
|---|---|
 | The nose: Ripe berries, cherries and violets with oaky hint. |
 | The palate: Full bodies, smooth with fine tannins and a liquorice aftertaste. |
 | Serving suggestions: Serve with Romagna’s grilled beef. |
 | Temperature: 18-20 °C |
 | Volume: 14,5% vol. |