Fermentation takes place in steel vats 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 are carried out; the first part of the pressed juice is added to the free-run juice. Malolactic fermentation follows at a controlled temperature of 20°C. Aging occurs in large oak barrels for at least 18 months, followed by bottle aging for 4/6 months. The wine is an intense ruby red with violet hues, offering a broad aroma that immediately reveals red fruits, sour cherries, and ripe cherries. The large barrel imparts natural complexity without leaving woody notes; vanilla is very subtle. The taste is broad, enveloping, and intense, with a long persistence and a dense, important structure. The aftertaste recalls the pleasant sensations of ripe fruit aromas, with a slightly spicy finish. Pairings: dishes from haute cuisine, grilled meats, game, aged cheeses, boiled meats.
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Fermentation takes place in steel vats 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 are carried out; the first part of the pressed juice is added to the free-run juice. Malolactic fermentation follows at a controlled temperature of 20°C. Aging occurs in large oak barrels for at least 18 months, followed by bottle aging for 4/6 months. The wine is an intense ruby red with violet hues, offering a broad aroma that immediately reveals red fruits, sour cherries, and ripe cherries. The large barrel imparts natural complexity without leaving woody notes; vanilla is very subtle. The taste is broad, enveloping, and intense, with a long persistence and a dense, important structure. The aftertaste recalls the pleasant sensations of ripe fruit aromas, with a slightly spicy finish. Pairings: dishes from haute cuisine, grilled meats, game, aged cheeses, boiled meats.
