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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
Soft and delicate, with intense raspberry and violets aromas. Velvety, with hints of cherry and huckleberry on the palate.
Food pairing suggestions
Very good with poultry, Bolognese pasta, Moroccan and Lebanese food, Brie or Camembert.
Serving temperature
This wine is best served at a temperature of 16-18°C