Intense red colour with garnet flecks, typical aroma with hints of red fruit jam, spicy finish and full
The carefully selected grapes are put in small plastic crates and dried in ventilated rooms for about three
month. When they reach the perfect grade of dryness they are pressed and fermented in temperature
controlled stainless steel tanks. The fermentation lasts for about 30 days and develops high alcohol
contents. After a period in concrete tanks, where it undergoes Malolactic Fermentation, the wine is
transferred to large oak casks of medium and large size for about 30 month. After bottling the wine
refines for at least 3 month.
Food pairings: All rich style cousine, strongly flavoured meats, aged cheeses.