VINIFICATION AND AGEING: Fermentation takes place in stainless steel thermo-conditioned 50 hl and 100 hl vats, followed by a maceration on the skins for two to three weeks. The malolactic fermentation is carried out both in stainless steel and wood. Part of the aging is in tonneaux and part in of Slavonian 20 hl oak barrels.
Final ageing in bottle for at least six months before release.
Appearance: Intense ruby, garnet
Bouquet: Pleasant, intensely varietal, hints of violet
Palate: Harmonious, with an aftertaste of fruit and ripe plum, savory, slightly tannic , which is refined over time.
ALCOHOL: 13,50% vol.
BOTTLE: Bordeaux Historical 750 ml – 375 ml – 1500 ml
Cork: Natural cork
Serving temperat ure: 18° C
Recommended glass: Tasting glass
Resistance forageing : 10 years and over
SERVING SUGGESTIONS: Red and white meat, such as rabbit alla cacciatore, guinea fowl roasted with herbs or Tuscan beef stew. Game dishes or venison saddle.