Soft crushing of grapes harvetsed at the right phenological ripeness, fermentation in steel vats at temperatures between 28 and 34° C wuth oump overs and punch downs. After malolactic fermentation, the wine is aged for three years, as required by regulations, in oak barrels.
A long ageing refined wine with a garnet red colour and orangish highlights the intensify over time. Intense aromas of red and violet fruit, with a fully ample and velvety flavour and a spicy, ligjt vanilla finish.
A long lived wine, especially suitable when matched with large paltes of meat and aged cheeses.
bottle 0.75L - magnum 1.50L