Vinification: fermentation and maceration at controlled temperature (24°-28° C) with daily pumping over and délestage; at the end of alcoholic fermentation, maceration period is continued bringing the temperature to 29° C; after the racking, wine is transferred into French oak barrels where it will carry out the malolactic fermentation. It will age in wood for 12 months and 6 months in bottle
Characteristic
Colour:
Perfume:
Taste: decisive, strong, tannic concentration evident, above all when still young
Food pairings: Perfect for roasted red meats, rich and elaborate dishes, aged cheeses