The alcoholic fermentation that takes place through the maceration of the skins, with alternating pumping over and délestage operations, is preceded by soft crushing and destemming. It is carried out at a temperature of approx. 26°C, in temperature-controlled stainless steel tank. Then, malolactic fermentation is carried out at controlled temperature with the aid of selected bacteria.
This wine is a deed ruby red, has a pleasurable and elegant scent, with delicate nuances of fresh fruit and marasca cherry. Its taste is dry, fullbodied, harmonious, with an elegant structure.
It pairs well with game, red meat, savoury first course dishes and aged cheeses. It is served at ambient temperature.
The alcoholic fermentation that takes place through the maceration of the skins, with alternating pumping over and délestage operations, is preceded by soft crushing and destemming. It is carried out at a temperature of approx. 26°C, in temperature-controlled stainless steel tank. Then, malolactic fermentation is carried out at controlled temperature with the aid of selected bacteria.
This wine is a deed ruby red, has a pleasurable and elegant scent, with delicate nuances of fresh fruit and marasca cherry. Its taste is dry, fullbodied, harmonious, with an elegant structure.
It pairs well with game, red meat, savoury first course dishes and aged cheeses. It is served at ambient temperature.