Vinification: the grapes harvested and selected by hand are de-stemmed, crushed and fermented at a controlled temperature (about 28 ° C) with the addition of selected yeasts. For the extraction of color we use the “delestage” technique which allows to extract polyphenols, tannins and anthocyanins from the skins effectively; this technique allows to improve the stability over time of the color and the structure of the wine. After about 10-15 days, depending on the degree of extraction, it goes to the pressing phase. We then proceed to a refinement in wood (barrels and barriques) of a part of the wine obtained to increase its roundness, the remaining part refines in steel containers.
garnet red tending to purple.
intense, vinous, with a blackberry flavor.
slightly tannic, dry, with a persistent aftertaste of wild berries.
fatty meats, poultry, furred game (roe deer, wild boar, deer), aged cheeses. Serve at 16-18 ° C.