Description / Reviews
"After a careful selection we proceed with a soft pressing of the grapes aimed at obtaining only the noblest must. Following the traditional red vinification, maceration with the skins takes place for 10-15 days at a temperature of about 26° C. It completes malolactic fermentation before winter and then it ages for almost two years, half of them in old French oak barrels.
Rich and elegant of dried rose and violet petals, wild strawberry, blackberry followed by spicy notes of black pepper and liquorice." - Producer Notes
