Serve at around 16° C. (61° F.)
VINIFICATION AND AGEING
The hand-picked grapes are crushed and destalked and then vinified in the traditional way in horizontal fermentation tanks. The period of contact of the must with the skins gives the wine its characteristic intense rubyred colour, while its attractively mellow style derives from the grape variety itself and from its excellent state of ripeness.
colour: very bright ruby-red, with inviting purplish highlights.
bouquet: a pronounced vinous aroma; fresh and youthful.
flavour: dry but well-balanced, with an appealing almondy vein.
It goes particularly well with full-flavored dishes such as pasta or rice dishes with sauces, meat in gravy, or stews containing vegetables.