Fermentation in stainless steel tanks at a controlled temperature of 28°C on the skins for 15 days. The wine remains in contact with the skins for a further post-fermentation maceration period of 20 days, during which the color sets and stabilizes and the wine is enriched with macromolecules that enhance its texture. Aging in small oak barrels for 24 months, followed by aging in the bottle for at least 20 months. Ruby and bright color, initially floral aroma with violet and rose petals, then spices with white pepper and cloves. Clean fruit notes follow: plum, cherries in spirit, blackberries; vanilla envelops and harmonizes. The palate is broad, the perceived acidity extremely balanced; the tannic component consists of fine tannins; the tactile sensation is velvety with excellent persistence in the mouth. Pairings: white and red meats, roasts, aged cheeses.
Preis inkl. MwSt.
Fermentation in stainless steel tanks at a controlled temperature of 28°C on the skins for 15 days. The wine remains in contact with the skins for a further post-fermentation maceration period of 20 days, during which the color sets and stabilizes and the wine is enriched with macromolecules that enhance its texture. Aging in small oak barrels for 24 months, followed by aging in the bottle for at least 20 months. Ruby and bright color, initially floral aroma with violet and rose petals, then spices with white pepper and cloves. Clean fruit notes follow: plum, cherries in spirit, blackberries; vanilla envelops and harmonizes. The palate is broad, the perceived acidity extremely balanced; the tannic component consists of fine tannins; the tactile sensation is velvety with excellent persistence in the mouth. Pairings: white and red meats, roasts, aged cheeses.
