Vinification: after the harvest, carried out by hand, placing the bunches in crates, the grapes are destalked. Maceration lasts about 15 days and takes place in temperature-controlled stainless steel tanks, where the wine completes alcoholic fermentation at a maximum temperature of 29°C. During this time, it is pumped over four times a day. The wine is then racked and completes malo-lactic fermentation by the end of December.
Tasting notes: intensely structured, complex and balanced red. Fragrant and fruity, with scents of Marasca cherry and ripe red fruit. Serve at a temperature of 18/20°C.