Vinification
Harvest: manual, between the middle and the end of October
The grapes are pressed, destemmed and added with cultured yeasts. After a long
maceration on the skins at a controlled temperature, a soft pressing is carried out
with consequent separation of the final fractions richer in astringent tannins.
The wine ages in stainless steel tanks for a period of about 6 months before bottling.
Acohol content: 13% vol.
Organoleptic characteristics
Color: ruby red with violet reflections
Bouquet: red fruits, especially black cherry, accompanied by pleasant vanilla notes
Taste: mouth-filling body, persistent, pleasant and balanced tannic sensation
