Fermentation in steel tanks at a controlled temperature of 28°C. The must-wine is kept in contact with the skins for 8/10 days, then racking and pressing are carried out. This is followed by malolactic fermentation at a controlled temperature of 20°C, with periodic bâtonnage. Aging in small oak barrels for about 18 months, followed by aging in bottle for 4/6 months. Intense ruby red with violet hues, broad and complex aroma, initially spicy then softer and more enveloping with hints of red fruit, plums and cherries; the blend is given by a slight note of vanilla, full and intense flavor, with long persistence, dense but soft texture, important and round on the palate, savory. The aftertaste brings back the spicy hint and the sweetness of ripe fruit. Pairings: cured meats, first courses with a strong structure, white meats, not too aged cheeses
Price VAT included
Fermentation in steel tanks at a controlled temperature of 28°C. The must-wine is kept in contact with the skins for 8/10 days, then racking and pressing are carried out. This is followed by malolactic fermentation at a controlled temperature of 20°C, with periodic bâtonnage. Aging in small oak barrels for about 18 months, followed by aging in bottle for 4/6 months. Intense ruby red with violet hues, broad and complex aroma, initially spicy then softer and more enveloping with hints of red fruit, plums and cherries; the blend is given by a slight note of vanilla, full and intense flavor, with long persistence, dense but soft texture, important and round on the palate, savory. The aftertaste brings back the spicy hint and the sweetness of ripe fruit. Pairings: cured meats, first courses with a strong structure, white meats, not too aged cheeses
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