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Intense red color. On the nose it is juicy and vigorous with notes of spicy berries. Elegant, medium and complete. It is a full-bodied wine, showing flavors of berries, cassis and spices.
Destemming and cold maceration of the skins for two days at 5º C, fermentation at 26-28º C with frequent pumping over and punching, malolactic in steel and permanence on the skins for at least five months, followed by refining in the bottle.
For hors d'oeuvres (appetizers), especially with salami and prosciutto, excellent for all types of sliced ??moderately ripe Italian pasta, meats and cheeses.