VINIFICATION: Alcoholic fermentation – separated by variety – with maceration of the skins (about 20-25 days) at a controlled temperature in stainless steel tanks; spontaneous malolactic fermentation.
AGING: In oak barrels from 10 to 25 hl for at least 12-15 months; followed by several months of bottle aging. Available from: 20-24 months after the harvest.
ON SALE FROM: 12-15 months from the harvest.
NOTES:
Colour: deep ruby red, very strong.
Bouquet: intense, of mature red fruits and liquorice.
Taste: excellent structure, quite soft, well balanced.
Food pairings: roasted red and white meats, cold cuts and slightly aged cheeses.
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