VINIFICATION: fermentation on the skin for 10-12 days at 20°-23°C.
Post fermentation maceration for 7-10 days at 30°C.
Spontaneous or induced malo-lactic fermentation after racking.
AGING: Cement tanks and 3 months in the bottle.
TASTING NOTES: color intense and ruby red with light violet tones. The nose has scents of ripe red fruit and some herbal notes. Perceptions of warm notes.
A mellow palate wich opens gradually without explosions. Pleasant structure with an enveloping finish. A wine without sharp angles, smooth and balanced with a slight bitter note.
PAIRINGS: a wine for any meal every day. Goes very well with cold cuts and cheese. Light pasta and meat dishes ,gnocchi or penne with tomato sauce. Omelettes, scaloppini, potato pies, or a little more structured like pasta with mushrooms and truffles, grilled chicken and pot roast.