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
red with purple shades.
fresh, reminiscent of blackberry raspberry and blueberry.
slight hint of oak, undergrowth, musk and fruity.
Pasta with game sauces, game dishes, red meats and aged cheeses. Serve at 16-18 ° C.