Vinification
The grapes, harvested at the moment of their complete maturation, after de-stemming and crushing are subjected to fermentation with a maceration of about 10 days. The must is fermented with about 10 days maceration and aged in steel tanks, barrels and barriques.
Tasting notes
Deep ruby red color with garnet reflections. On the nose it offers a wide bouquet of violet and cherry. The taste is soft, velvety and persistent, balanced and justly tannic.
Food pairing
It forms an excellent combination with red meat roasts, game and medium-aged cheeses.