OUR CELLAR EXCLUSIVE RECIPE
collection of the grapes and immediate soft pressing. Fermentation in steel tanks at controlled temperature and maceration on the skins for approximately 20 days with frequent repassing of the must. Maturation in French oak barrique and tonneau for approximately 12 months. Refining in bottle for at least 6 months.
ruby red of beautiful concentration, with garnet edge. Elegant nose, of wilted roses, dark fruits jam and spices. Silky and soft palate, pleasantly astrin- gent and finely balanced. Intense and complex. Long, clean finish, of optimal correspondence with the nose. Service temperature around 18-19°C.
With game or red meat, roasted or stewed.