Vinification: maceration at a controlled temperature
of 24 ° C. After 6-7 days., draining and soft pressing.
After fermentation in stainless steel,
are made to the respective decanting to
separate the clear wine from the lees
deposited on the bottom of the tanks.
After a short aging in wood
it is bottled.
Color: Deep ruby ​​red.
Taste: Dry, soft,
typical.
Bouquet: Balanced, with
ripe fruit.
Temp.di: 18 ° C.
Grad.alcolica: 12% vol.
Recommended: With meats and
cheese, risotto and pasta, meat
red meats and game.