Fermentation takes place in contact with the skins for 8/10 days at a temperature of 20-25° C. Aging in steel containers at a controlled temperature of 12-13° C.
The wine has a deep ruby red color and slightly herbaceous fragrances with raspberry and cherry hints; the finish is spicy. The palate is dry, full, extremely elegant confirming the fruity taste found at the nose.
It perfectly matches with chickpeas or beans soup, baked pasta, aged cheese, red meat and duck sauce spaghetti.
For more information on the PRODUCT download the technical sheet: