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: 6 months in stainless steel tanks, 3 months in bottle
Color: deep ruby red colour
Aroma: lively and brilliant, fresh and intense perfume with scents of fruit and delicate spiciness.
Taste: warm and robust taste, pleasant and harmonic.
Food pairings: important first courses and main courses of meat