Description
"After a careful selection we proceed with a soft pressing of the grapes aimed to obtaining only the noblest must. Following the traditional red vinification, maceration with the skins takes place for 18 -20 days at a temperature of about 26° C. It completes malolactic fermentation before winter and then it ages for around 2 years between oak barrels, stainless steel vats and bottle.
Pleasant and intense of red berries with hints of dried rose and violet petals. Medium-bodied wine, well structured with soft persistent tannins. A good acidity gives freshness and makes each sip long lasting." - Producer Notes
