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Grapes used: Merlot. Harvest: late August-early September. Bottling: various batches. FERMENTATION Method: maceration in stainless steel fermenter. Temperature: 26-28°C at the start of fermentation, 30°C at the end of fermentation. Duration: 8 days. Malolactic: yes. ORGANOLEPTIC CHARACTERISTICS Intense ruby red color. On the nose, it recalls berries followed by floral fragrances. Taste: warm, dry, and round. Wine of great personality. PAIRINGS To be enjoyed at 16-18°C with tasty first and second courses, game, and hard cheeses. PAIRINGS To be enjoyed at 15-18°C with tasty first and second courses, aged sheep cheeses, and flavored cow cheeses.
€ 6.83
Description
Grapes used: Merlot. Harvest: late August-early September. Bottling: various batches. FERMENTATION Method: maceration in stainless steel fermenter. Temperature: 26-28°C at the start of fermentation, 30°C at the end of fermentation. Duration: 8 days. Malolactic: yes. ORGANOLEPTIC CHARACTERISTICS Intense ruby red color. On the nose, it recalls berries followed by floral fragrances. Taste: warm, dry, and round. Wine of great personality. PAIRINGS To be enjoyed at 16-18°C with tasty first and second courses, game, and hard cheeses. PAIRINGS To be enjoyed at 15-18°C with tasty first and second courses, aged sheep cheeses, and flavored cow cheeses.