Vinification: the harvested grapes are selected by hand and are then de-stemmed, crushed and left to ferment at a controlled temperature (of around 28°C) with the addition of selected yeasts. In order to extract colour from the grapes, the “délestage” technique is used which allows for polyphenols, tannins and anthocyans to be extracted effectively from the skins; this technique enables the best possible colour stability and structure over time. After around 10-15 days, according to the level of extraction obtained, the grapes are soft-pressed. Refining in wood (barrels and barriques) then takes place of part of the resulting wine so as to increase the wine's roundness, whilst the remaining wine is refined in stainless steel tanks.
Organoleptic description of the wine
intense ruby red reflected with purple.
fresh, reminiscent of blackberries, raspberries and blackcurrants.
slight hint of oak, autumn leaves, moss and fruit.
Pasta dishes with game sauces, game-based dishes, red meats and ripe cheeses. Best served at a temperature of 16-18 °C.