Vinification: the system of breeding and the density of the plant lead to a yield of not more than 120 quintals per hectare. After the manual harvest, the vinification is carried out with the maceration of the skins, progressively increasing the fermentation temperature to reach 25 ° -27 ° C. The low temperature around 12 ° -13 ° C at the beginning of the process allows the extraction of the coloring substances typical of this wine. At the end of fermentation, the wine is placed in small 225-liter French oak barrels, where it remains for 6 months. Afterwards it is bottled and aged for at least 6 months in bottle before being marketed.
Sensorial characteristic: Typical ruby red color, Dark red wine with violet reflections. The olfactory components are distinguished above all by the scents of balsamic, vegetables, red fruits and hints of vanilla, discrete astringency and with good levels of both alcohol and acidity. The taste is soft, inviting with a fine and persistent aftertaste.
Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.