After the vintage, the grape is macerated for 9 days with daily pumping over.The fermentation is made with selected yeasts at a temperature of 28-30°. After this there’s a II and III passage in barrique for twelve months. Light clarification and filtration.
Deep ruby red.
strong flavour of fruit , the alcoholic strenght is mixed with a taste of wood and liquorice.
A fresh and at the same time ripe fragrance of fruit and leather.
Tasteful soups, red meatand half seasoned cheese.