After the pressing, the grape is macerated for 14 days with daily pumping over.The fermentation is made with selected yeasts at a temperature of 28°-30°C. After this there’s a passage in barrique of first and second step, for 14 months. Then there’s the assemblage, a light clarification and final filtration.
Deep ruby red.
strong taste rich of fruit , the alcoholic strenght is mixed with a taste of wood and liquorice held by sweet tannins.
Ripe fragrance of fruit and leather mixed together in a delicate animal note.
Red meat, game and half seasoned cheese.