Fermentation
– The grapes are cleaned and cooled;
– Dynamic skin maceration with traditional punching down;
– Controlled fermentation temperature.
Maturing
– Malolactic fermentation;
– Few months’ exposure to its fine activated lees;
– Controlled clarification temperature and conservation in steel vats.
特性
此葡萄酒选自生长在威尼斯岛上的红葡萄，因为此岛屿面积不 大，所种植的葡萄有限，酿制手段精益求精，首先择优选取葡萄，仔 细收割，浸渍10-12 天之久，在橡木桶成熟6 个月后装瓶，继续发 酵。色泽鲜艳，呈紫色偏红色，口感非常独特，有浓香的果香味，如 树莓，黑莓和野生浆果的口味，口味非常和谐典雅，口感浓香，非常 诱人。
配餐
Excellent with roasts, red meat and cheese.
饮用温度
Best uncorked 2-3 hours before serving and served at 18° C.
其他
Bottle: 750 毫升
Case: 每箱6 瓶装
技术特性
Alcohol content: 13% vol.
Total acidity: 5,2 g/l
Volatile acidity: 0,30g/l