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. Part of the resulting wine is then left to refine in wood (in both barrels and barriques) 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 tending to purple.
grassy with a hint of raspberry and blackberry.
grassy, dry and tangy, vanillaed.
cold meats, roasted poultry or rabbit, hard cheeses .Best served at a temperature of 16-18 °C.