TECHNICAL PROFILE
Vinification: fementation in stainless steel vats for 7-8 days at a temperature of 28-30° C, followed by the malolactic
fermentation.
Ageing: a short stay in steel precedes bottling, which is carried out in the spring following the harvest. The wine is released
after a few months of ageing in the bottle
TASTING NOTES
A clear, ruby-red wine with violet highlights. Its vinous bouquet is fruity, very intense and rather attractive and persistent.
Nicely dry, well-balanced and velvety, it has a light almondy aftertaste.
PAIRINGS
A fine match for hot starters, pasta, vegetables and not overly-elaborate meat dishes.
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