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
garnet red tending to purple.
intense, heady, with a blackberry flavour.
lightly tannic, dry, with a persistent aftertaste of forest fruits.
this wine is best served with main dishes of pork, poultry, roast and wild game (roe deer, wild boar and deer) and aged cheese. Best served at a temperature of 16-18 °C.