Manual and really selective, beginning of October.
In the winery, the grapes are destemmed and the subsequent fermentation of the same in stainless stelle tanks continues for about fifteen days at a controlled temperature.
After racking, we proceed with the malolactic fermentation in stainless steel tanks. In the following year, in March, the wine is transferred partly in French barriques and partly in big French oak barrels. The Ageing in wood lasts about 12 months, after which the wine is poured into stainless steel tanks where it is allowed to rest for a few months before bottling. The commercialization takes place after about 8 months from the date of bottling.
Bright ruby red.
Ethereal, intense, with notes of rose, red fruit.
Very structured with hints of minerals and spice balanced with soft and elegant tannins.
It’s a wine suitable for important meals, roasts, braised meats, game and mature cheeses.