VINIFICATION AND AGING
The alcoholic fermentation takes place in stainless steel tanks at controlled temperature, to allow long times of contact of the must with the skins. Malolactic fermentation occurs immediately after the alcoholic fermentation. Maturation is carried out for 24 months in French oak barrels, 50% new and 50% one year old, followed by 6 months of bottle ageing.
The colour is brilliant, deep intense garnet red with violet nuances. Ample and clean, intense bouquet with notes of berries (blueberry and blackberry), spices (cinnamon and pepper) and cocoa flavours. The taste is full, harmoniuos and warm, with silky tannins and spicy long finish.
Game or matured cheeses.