The grapes are taken off the stalks and left to macerate and ferment for 7-8 days at a temperature of 28o C in stainless steel, thermostatically controlled wine vats and, for a while, in oaken barriques.
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WINE MAKING METHOD: the grapes are taken off the stalks and left to macerate and ferment for 7-8 days at a temperature of 28o C in stainless steel, thermostatically controlled wine vats and, for a while, in oaken barriques.
REFINING: at the end of the second year the barrel wine is mixed with wine from the stainless steel vats. Bottling takes place in the third year after harvest. Before being offered for sale, as a final refining, the bottles are laid down in the winery for at least a year at a temperature not exceeding 16° C.
COLOUR: purple with shades of dark violet
BOUQUET: very intense with a pleasant liquorice tang, notes of fresh mint and very ripe, red fruits (blackberries, wild strawberries, cherries).
TASTE: clean, full-bodied, strong and silky tannic structure; well-rounded, lingers in the mouth and finely blended.
ALCOHOL CONTENT: 13-13.5% by volume, according to vintage.
BEST SAVOURED WITH: red meats, roasts, stews, game and highly flavoured foods.
SERVING TEMPERATURE: around 18° C.
KEEPS: ten years and longer, if stored with the bottle laid down in an ideal location at a temperature no higher than 14-15° C