vinification and maturation
Maceration for 8-10 days at a controlled temperature, with periodic pumping over of the must on the skins in order to extract color and aromas from the skins. Maturation in stainless steel tanks for 5 months and another 5 months in oak barrels. Bottle aging for 7 months
Ruby red. Aroma of ripe fruit, spices and toasting.
First courses based on vegetables or meat Grilled meats Long / medium seasoned cheeses.
Ballon whose shape facilitates a good oxygenation of the wine with the exaltation of the bouquet and aromas
0.75 L bottles. Pack of 6 bottles