From 15 year old, spur-pruned vines grapes are harvested on the 3rd week of September. The grapes are destemmed and crushed on arrival before undergoing 7 days maceration with gentle pump over four times a day. After pressing, the must is then fermented in stainless steel tanks.
Bright ruby colour with a mature bouquet with red cherry, flowers and earthy notes. Elegant spiciness, medium body with a delicate finish.
Roasted red meats, tomato-based dishes and pasta.