The grapes are destemmed and then left to macerate for 15 to 21 days depending on the vats. During the pressing operation the juice is selected and separated according to quality. In winter the malolactic fermentation takes over.
Deep ruby-red in color. Expressive, with notes of fresh red fruit in nose. A warm, powerful wine combining flavours of mild spices, black olives and stone fruits. Ample and supple, with velvety tannins. Ideally served withgrilled meats and fresh goat’s cheeses.