SIZE 0.75 l.
ALCOHOL CONTENT 12,5% vol
Traditional pressing, with maceration on the skins with the adding of selected yeasts. Fermentation, which lasts about 12 days, takes place at controlled temperature of 20-22° C with frequent “remontages” to extract more tannins.
Then, the product is settled and racked. After malolactic fermentation, the wine is stocked in stainless steel tanks.
The wine itself is a forthright, medium–bodied red, with a pronounced bouquet of raspberries and other red fruits. On the palate it is tangy and well-balanced, with brisk acidity and a long finish.