Winemaking: After manual harvesting is'
crushing. The must is left to macerate and ferment
in vats for 10 days at a temperature
of 28 ° C, then switch to
racking, malolactic fermentation
and subsequent decanting.
The Fara is aged for about 3 years
in oak barrels and one year in bottle
before being sold.
Colour: Ruby red with
garnets.
Taste: Dry, full-bodied,
harmonious.
Bouquet: Fine, intense
flowers and spices.
Temp.di service: 18/20 ° C.
Alcohol level: 3% vol.
3 years aging in barrels
oak, 1 year in bottle.
Recommended: With irst plates,
red meats and game.