The grapes were destemmed and crushed before undergoing an initial cold maceration for 2 days.
Maceration and fermentation followed at 20 – 22 Degrees C for 9 – 11 days. Between 10 and 20% of the wine was aged in oak with the remainder aged in stainless steel.
Garnet red. Intense and persistent, fruity with a winy note and wood flavour. A medium-bodied wine, good tannins, balanced and ready to drink. 13.0% alc Excellent with all the typical courses of Italian traditional cooking, with meat and baked fish.