Vinification: Manual harvest , fermentation at a controlled temperature to keep the primary aromas intact, until the sugars are exhausted, in 8-10 days. Extraction of color and aromas by wetting the skins cap with must / wine. Maceration of the skins for another 10-15 days, then racking and pressing of the skins. Malolactic fermentation follows for 20 days on fine lees, to make the wine softer on the palate.
Aging: Maturation of the wine in concrete tanks and in barriques (225lt), for 12 months. In this period it defines the profile aromatic and the wine acquires softness by polymerization of polyphenols. Refinement in the bottle follows , for at least 3 months, before being released for consumption.
Visual examination: Intense ruby red with violet reflections.
Olfactory examination: Intense notes of red fruits, in particular raspberry, cherry and slight hints of oak.
Taste test: Good structure, soft and fresh to drink. Predominant notes of red fruits , with slight spiciness.
Service: Serve at a temperature of 16-18 ° C, in a tulip glass, taking care to uncork the bottle 1 hour before. To be combined with first courses with game, grilled meats, cold cuts and cheeses.