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 presents an intense ruby red color. The main bouquet aromas are those of undergrowth fruit and herbaceous notes in youth. At the palate is full and harmonic revealing all its pleasantness.
It goes very well with cured meats, tomatoes with rice stuffing, carbonara spaghetti, duck breast, meat soup and white meat.