After crushing, the product is macerated for 15 days at a temperature of 23-25 ° C.
It then proceeds to refine in stainless steel tanks and oak barrels for about 12 months.
Intense ruby red.
Accentuated, characteristic, with fruity, ample notes.
Dry, dry, with a lightly grassy, persistent background.
Wine from dry soups, or to be served with strong sauces and meats. It is suitable for fried and chicken livers.
Serve at 18 – 20 ° C.