(From «nv» Vintage) Vinification is obtained through maceration of the must (with the skins) for 8-10 days with short and frequent "pumping over” to extract color. On completion of the alcoholic and malolactic fermentation the wine undergoes maturation in oak barrels for at least 6 months.
Color: Ruby red tending towards garnet. Bouquet: Rich, intense and complex.Taste: Dry, soft, gently tannic with good structure. This wine is particularly well suited to dishes of red meat, roasts and game.
Wine & SpiritsRating: 87/100 - As reviewed by Wine & Spirits Magazine