About the wine
Pressing – Controlled fermentation at a controlled temperature of 28°C. Average duration of maceration: about 20 days – Malolactic fermentation in steel in November. Maturation of about 24 months in French and Slavonian oak barrels of variable size up to 60 hl, aged from new to 10 years.
Vibrant garnet red in colour. Delicately perfumed with aromas of ripe red berries and rose petals. Medium bodied and balanced with well structured tannins.
Ideal with well matured cheeses, duck, polenta and truffle dishes.