Vinification / Aging:
Deworming, absence of crush, pre-enzymatic cryo-extraction for 4 days, alcoholic fermentation at incrementally graduated temperatures. Maturation of wine for a long time in its wine lees, with periodic stirring. 24 months in selected fines, new French oak barrels and 12 months in the bottle. It is not filtered and there is absolutely no treatment before bottling.
Bright ruby color with intense red reflections. Complex bouquet with aromas, spices, dried plum and tomato. Full mouth, excellent quality phenolic potential, balanced acidity and long lasting aftertaste. Wine with great aging potential.
Ideal enjoyment at 16-18 ° C.
|Aging Potential||It can be aged|
|Food Suggestion||Meats baked or cooked in rich tomato sauce, grilled sausages, meat pies and mature cheeses fat, slightly spicy.|