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BUNCH:

pyramidal, winged, average sized, compact

VINIFICATION / FERMENTATION:

fruit is crushed and destemmed, then macerated on the skins for 12 days, when alcoholic fermentation takes place; fermentation temperature is controlled at below 28°C; subsequent ageing is in stainless steel tanks and bottling takes place more than one year after the harvest so that the wine acquires a very intense, deep ruby red hue.

WINE TYPE:

dry

SENSORY CHARACTERISTICS:

alcohol-rich but firm

SERVING SUGGESTION:

red meats, including feathered or furred game; cheeses if not too mature or tangy

SERVING TEMPERATURE:

18 - 20° C


AGING POTENTIAL:

2 - 4 years

TECHNICAL ANALYSIS:

alcohol 12,50% vol