immediate soft pressing of the harvested grapes. Fermentation in steel tanks at controlled temperature and maceration on the skins for approximately 20 days with frequent repassing of the must. Maturation in tonneau for 12 months. Refining in bottle for at least 6 months.
ruby red of medium concentration. Intense, elegant nose, recalling fruit compote and spices. Slender, elegant on the palate, with fruit notes coherent with the nose. Remarkable balance, being both pleas- antly astringent and round. Long, enjoyable finish.
With red meat, roasted or stewed.
Service temperature around 18-19°C, open 1 hour before serving.