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About
Vinification Details
Grapes are harvested during the first half of September, alcoholic fermentation occurs in static stainless steel tank with automatic cap management. Skin maceration for 7 days at 27°-28°C. Pumping over few minutes every 3-4 h. Malolactic fermentation in stainless steel.
Tasting Notes
Dry plums and black cherry nose. Velvety, with hints of cherry and raisins on the palate.
Food pairing suggestions
Can be served by itself or with red meat, fermented cheese. Delicious at the end of the meal with fermented cheese.
Serving temperature
This wine is best served at a temperature of 16-18°C