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 of dark ruby garnet color with violet hints, marked by mature tannins and refined dark berry aromas.
SERVING
Serve at room temperature or slightly chilled. Best with roasted beef, pork and venison, hard cheese, cured meat delicacies and oily fish.
