The must ferments in stainless steel at a controlled temperature for about 1 week. This is followed by a 7 days of maceration on the skins, which guarantees complete extraction of the colour, aroma and the polyphenolic substances contained within. The wine ages for about 3 months in steel and for a further period in the bottle.
Intense red, enlivened by violet reflections.
Intense and fruity bouquet, with notes of plum and dried cherry.
Well-structured and with pleasant roundness, it has complex and persistent fruity notes on the palate.
A perfect match with flavoursome first courses, roast or grilled red meats and mild cheeses.