VINIFICATION
hand-harvested; traditional fermentation for 7-10 days in open stainless-steel vats. The young wine rests in stainless-steel tanks, then ages for 6 months in 225-liter French oak barrels. Once optimal maturity is reached, it is bottled (0.75 L).
CHARACTER
a warm and balanced full-bodied wine of dark ruby red color, soft tannins, and pleasant berry aromas.
SERVING
Serve slightly chilled. Best with roast duck and turkey, lamb and pork chops, mild cheese, cured meats, pasta and oily fish.
