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 with violet red highlights; the nose reveals an intense vinous aroma with wild mulberry scents. The palate is full, bodied, dry and a little tannic with a slightly bitter aftertaste.
It pairs very well with veal shank, red wine branzino fillets, aged cheese and all the meat-based dishes.
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