immediate soft pressing of the harvested grapes. Fermentation in steel tanks at controlled tem- perature and maceration on the skins for approximately 20 days with frequent repassing of the must.
ruby red of beautiful concentration, softer on the edge. Intense, elegant nose, with fruit and floral scents (cherries, blueberries, violet). Full bodied, balanced, finely astringent and round; rightly fresh and sapid. Fruity persistence, with delicately almondy finish. With rich pasta dishes, medium cooked meat or served with sauce.