Selected handpicked grapes. Soft pressing, fermentation on the skins for 10 days in stainless steel tanks, (at a temperature of 22° C) followed by malolactic fermentation.
Great for roasted or grilled meats. Ideal with braised and game meat. Excelled with hard-aged cheeses. Serve at 16-17° C.
Deep ruby red color with violet highlights. Intense bouquet with hints of cherry, slight herbaceous. Dry, full-bodied, harmonious taste. Velvety and pleasant, lingers on the palate.