Vinification: the system of breeding and the density of the plant lead to a production yield not exceeding 80 quintals per hectare. After manual vinification, the grapes are crushed and fermented at a controlled temperature of 26 ° C for about 20 days. Malolactic fermentation takes place immediately after alcoholic fermentation. Subsequently a part of each variety is placed in 5 hectoliters of French oak barrels where it remains for a period of at least 12 months. Then it is bottled and aged for at least 6 months in bottle before being commercialized.
Sensorial characteristic: Ruby red in color, with a full, soft and very persistent scent reminiscent of ripe berries, blueberry jam and prunes. Great persistence is distinguished on the palate and soft and velvety tannins. With a dry and savory flavor, where the warm opulence of the taste breaks down initially the vanilla sweetness of oak, followed by a note of jam.
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