Soft pressing and de-stemming of hand-picked grapes; fermentation at controlled temperature of 30°-32°C, maceration for 8 days with punching down the cap and pumping over. Ageing: 12 months in stainless steel tanks, 6 months in bottle
Color: ruby red colour tending to garnet.
Aroma: characteristic perfume of violets, raspberries, dog rose.
Taste: very harmonic, elegant and intense recalling the nose sensations.
Food pairings: it goes very well with first courses, roasts, stews and cheese.