Vinification process: after the harvest the grapes are crushed and macerate on the skins for one night at 6°C;the temperature is then brought up to a controlled 28°C for fermentation for about 10 days and then a further period of maceration for 15-20 days.
Aging: the wine is aged on the lees for two weeks and then matured for 2 months in stainless tank followed by 18 in French barriques, after which it is blended and bottled and selled not before others 6 months in bottle.
Color: deep ruby red
Service temperature: 18°C
this IGT wine goes perfectly with dishes based on game, braised meat, wild boar, guinea fowl or duck, but also roast veal or pork and aged cheeses.