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 wine of deep ruby color with violet reflections, a fresh and harmonious flavor, soft tannins and balanced berry aromas.
SERVING
Serve at room temperature or slightly chilled. Best with grilled pork and lamb, young cheese, hams, sausages, pasta and oily fish.
