Fermentation in stainless steel tanks at a controlled temperature of 28/30°C. The must-wine is kept in contact with the skins for 12/15 days, then racking and pressing follow; the first part of the pressed juice is added to the free-run juice. Malolactic fermentation takes place at a controlled temperature of 20°C. Aging in large oak barrels for at least 18 months, followed by bottle aging for 4/6 months. Intense ruby red with violet hues, broad aroma, immediately showing red fruit, morello cherries and ripe cherries. The large barrel gives it natural complexity without leaving woody notes; vanilla is very subtle. The taste is broad, enveloping and intense, with long persistence; the texture is important and dense. The aftertaste recalls the pleasant sensations of ripe fruit aromas, with a slightly spicy finish. Pairings: dishes of haute cuisine, grilled meats, game, aged cheeses, boiled meats.
Preis inkl. MwSt.
Fermentation in stainless steel tanks at a controlled temperature of 28/30°C. The must-wine is kept in contact with the skins for 12/15 days, then racking and pressing follow; the first part of the pressed juice is added to the free-run juice. Malolactic fermentation takes place at a controlled temperature of 20°C. Aging in large oak barrels for at least 18 months, followed by bottle aging for 4/6 months. Intense ruby red with violet hues, broad aroma, immediately showing red fruit, morello cherries and ripe cherries. The large barrel gives it natural complexity without leaving woody notes; vanilla is very subtle. The taste is broad, enveloping and intense, with long persistence; the texture is important and dense. The aftertaste recalls the pleasant sensations of ripe fruit aromas, with a slightly spicy finish. Pairings: dishes of haute cuisine, grilled meats, game, aged cheeses, boiled meats.
