Transparent ruby red color. The nose is overwhelmed by aromas of small red fruits, slightly spicy nuances and balsamic sensations. Smooth palate capable of imparting good persistence in the mouth.
The grapes are destemmed and placed in conditioned steel vats for a 48-hour soak at a temperature of 15°C. This is followed by fermentation and maceration on the skins
with pumping over and dèlestage operations. Maturation in steel post-fermentation for
at least 10 months.
Cold cuts, medium-aged cheeses and game. Also suitable for pairing with white meats and meat sauces.
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