PRODUCTION Production area: Valle D’Itria Winemaking: destemming of the grapes with immediate lowering of the temperature to 10°C, maceration beyond the alcoholic fermentation of 10-15 days, racking and soft pressing. Aging: after a short resting period it is separated from the gross lees, malo-lactic fermentation begins, once completed the wine is racked into medium and lightly toasted French oak barrels, where it ages for 24 months. Once the maximum of organoleptic expressions is reached, it is stabilized and bottled. Bottle aging of 6 months. TASTING NOTES Colour: purple red with garnet shades Fragrance/taste: wine from a grape significantly rich in anthocyanin, with a robust and thick body, soft tannin, and complex varietal scents, close at the beginning, wider with the decanting. Wine pairing: red meat, braised meat, bushmeat, but also foreign meals such as soki. Sipping wine. Serve at cellar temperature.
Price VAT included
PRODUCTION Production area: Valle D’Itria Winemaking: destemming of the grapes with immediate lowering of the temperature to 10°C, maceration beyond the alcoholic fermentation of 10-15 days, racking and soft pressing. Aging: after a short resting period it is separated from the gross lees, malo-lactic fermentation begins, once completed the wine is racked into medium and lightly toasted French oak barrels, where it ages for 24 months. Once the maximum of organoleptic expressions is reached, it is stabilized and bottled. Bottle aging of 6 months. TASTING NOTES Colour: purple red with garnet shades Fragrance/taste: wine from a grape significantly rich in anthocyanin, with a robust and thick body, soft tannin, and complex varietal scents, close at the beginning, wider with the decanting. Wine pairing: red meat, braised meat, bushmeat, but also foreign meals such as soki. Sipping wine. Serve at cellar temperature.
