AREA OF PRODUCTION
Ripe red fruits and cherries, followed by hints of dried Mediterranean herbs
Pleasantly tannic, with good aromatic evolution. Balanced acidity with great freshness
Can be enjoyed alone or with ham, cold cuts, red meats, pizzas and roasted vegetables.
Fermentation lasts about 10 days, with one dèlestage in order to ensure a good extraction of aromatic and colour compounds and to allow the best extraction of polyphenols from the grapes. Extraction of the grape seeds results in a large reduction of the bitter and astringent characteristics typical of this grape. Fermentation takes place under controlled temperature, never above 28°C. 10% of the wine passes a short period of time in barrique, and after this stage, the wine refines in steel vats for approximately 2 months.
BOTTLING AND AGEING
Sterile under nitrogen pressure. This is a wine of medium structure and body, with aromas and structure which evolve without breaking down. It should be drunk within 3 years of production, and should be stored in ideal conditions (away from light in a horizontal position at a constant temperature of 18-20°C).