VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in temperature controlled stainless steel vinifiers at a temperature of about 28-30° C. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavour.
Bright ruby-red colour of an attractive intensity.
Characteristically intense, distinguished by an elegant scent of violets and tenuous perfumes of wild berries.
Dry, full, properly balanced and extremely enticing with lingering acidity and flavours of cherry and spice.
Best served at 18° C. (64° F.).
It combines well with the hearty flavours of country cooking and it is the ideal companion of grilled red meat and cheeses aged at moderate length.