WINEMAKER'S NOTES:
Fermentation e maturation: The grapes are allowed to dry gently in well-ventilated rooms for around 4-5 months, concentrating their flavours, sweetness and colour. In winter, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into 500-1000 lt oak barrels to finish fermenting. The wine matures in wood for 30-36 months before bottling.
At first glance: Intense ruby red colour
On the nose: Red ripe fruit, small woodland fruits
On the palate: Rich, refined, elegant
Service temperature: 18°C
