The grapes are carefully cleaned; then follows the dynamic
skin maceration exploiting the fermentation gases and
traditional punching down. Controlled temperature
fermentation take place into steel vats.
Malolactic fermentation, leaving the product exposed for few
months to its fine activated lees. Clarification takes place
into steel vats. Conservation happens in oxygen absence.
The final product is the fruit of the single fermentation of the
grape juice without addition of any additive.
Wine with excellent structure, full-bodied, robust, rich ruby
red colour tending to garnet. Intense winy bouquet,
slightly grassy, notes of raspberries.
Justly tannic, well orchestrated and smooth.
It should be served with roast, fried and stewed dishes, white
or red meats, or conserved meats. It is excellent with fried fish
if drunk very young.
Served at 18° C. As the product has no sulphites we suggest to
use it up by two days after uncorking.
Bottle: 750 ml
Case: 6 bottles
Alcohol content: 12% vol.
Total acidity: 5,1 g/l
Volatile acidity: 0,2 g/l