Manual grape harvest; vinification of this "Bordeaux blend" takes place using traditional methods, processed by subjecting the grapes to a long maceration in contact with the skins at a fermentation temperature of about 28 °C. Maturation is carried out in stainless steel containers for about 5/6 months, followed by passage in barrique for another 9 months and subsequently aged in bottle for about 12 months. The color is bright garnet red with ruby highlights. On the nose, fruity, floral, herbaceous and spicy notes are perceived, with hints of currants, plums, cherries and blackberries, violet and vanilla, and aromas of black pepper, chocolate, walnuts and tobacco, with a balsamic finish. On the palate it is full and enveloping, dry, warm, soft, moderately fresh and tannic, with a soft, delicate, intense and persistent finish. Recommended pairing with cured meats, aged cheeses, first and second courses based on meat and mushrooms, and grilled foods. Serving temperature: 18-20 °C.
Price VAT included
Manual grape harvest; vinification of this "Bordeaux blend" takes place using traditional methods, processed by subjecting the grapes to a long maceration in contact with the skins at a fermentation temperature of about 28 °C. Maturation is carried out in stainless steel containers for about 5/6 months, followed by passage in barrique for another 9 months and subsequently aged in bottle for about 12 months. The color is bright garnet red with ruby highlights. On the nose, fruity, floral, herbaceous and spicy notes are perceived, with hints of currants, plums, cherries and blackberries, violet and vanilla, and aromas of black pepper, chocolate, walnuts and tobacco, with a balsamic finish. On the palate it is full and enveloping, dry, warm, soft, moderately fresh and tannic, with a soft, delicate, intense and persistent finish. Recommended pairing with cured meats, aged cheeses, first and second courses based on meat and mushrooms, and grilled foods. Serving temperature: 18-20 °C.
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