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 vinifi ers 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 fl avor.
Bright ruby-red color of an attractive intensity. In its youth, it is richly marked by violet refl ections that tend to become garnet with age.
Characteristically intense,fi ne and elegant and distinguished by an elegant scent of violets and tenuous perfumes of wild berries.
Dry, full, properly balanced and extremely enticing with lingering acidity and fl avors of cherry and spice.
Best if served at 18° C. (64°.F.).
When it is young,the wine combines well with the hearty fl avors of country cooking and it can be consumed throughout such meals. After the third year, it becomes the ideal companion of every type of roast, grilled red meat, game and cheeses aged at moderate length.