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 12-18 months in 225-liter French oak barrels. Once optimal maturity is reached, it is bottled (0.75 L).
CHARACTER
a full-bodied wine with dark ruby garnet color, balance and elegance of mature tannins and intense berry aromas with light herbal spice notes.
SERVING
Serve at room temperature or slightly chilled. Best with roasted beef and pork, wild boar and venison in sauce, spicy cheese, cured meat delicacies and oily fish.
