Red garnet colour with orangey nuances which becomes more intense as the years go by; delicate, full and lingering aromas Long on the palate, linked to the presence of sweet and complex tannins.
Great with risotto, fresh pasta, red meats or cheese. It should be served a 18° – 20° C.
5 months in large oak barrels
Crushing/destemming, long submerged-cap maceration 10 days.
Fermentation in stainless steel, temperature controlled tanks (25 degrees Celsius).
Maturation 3/4 months in stainless steel tanks.