Fermentation takes place in steel vats at a controlled temperature of 28°C. The must-wine is kept in contact with the skins for 5 to 6 days, then racking and pressing follow. Malolactic fermentation occurs at a controlled temperature of 20°C. Aging is done in steel for about 8 months, followed by bottle aging for 2 months. The wine has an intense ruby red color with aromas of red fruit, plums, and cherries. Pairings: suitable for all meals, cold cuts, and first courses.
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Fermentation takes place in steel vats at a controlled temperature of 28°C. The must-wine is kept in contact with the skins for 5 to 6 days, then racking and pressing follow. Malolactic fermentation occurs at a controlled temperature of 20°C. Aging is done in steel for about 8 months, followed by bottle aging for 2 months. The wine has an intense ruby red color with aromas of red fruit, plums, and cherries. Pairings: suitable for all meals, cold cuts, and first courses.
