Vinification
Pruning in the vineyard and selection during the grape harvest. Harvest in 20 kg. boxes. After stalk removing-pressing, alcoholic fermentation & contact with the skins takes place for 9-11 days in steel vats at a controlled temperature. Malolatic fermentation takes place in steel tank at 20°C. average temperature.
Maturation
Maturing for 15-18 months in wooden vats 50 hl in capacity (tini) Wood is no toasted and 100%steamed The wine reaches maturity with 4 further months in the bottle before being put on sale.
Sensory characteristic
Colour: deep ruby red with purple notes
Bouquet: spices, ripe fruit, cherries, plum
Preferable with: game, seasoned cold meats and blue cheeses
Serving temperature: 16-18°C
Aging plateau: 10+ years
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