Second half past October. Handpicked from the vineyards.
Maceration of at least 40 days only with natural enzymes. Wine does not undergo any kind of stabilization and filtration. Presence of sediments should be considered a guarantee of authenticity.
In 1000 liters French oak barrels for 24 months and in bottles for other 12 months. A wine that can age for at least 10-15 years.
Deep ruby red with light violet tinge.
Pasta dishes, red meats, cheeses; temperature 18° - 20° C.
Typical scents of blackberries, currants and Maquis, with notes of spice and vanilla.
Well-structured wine with smooth tannins,
good length typical of the variety.