De-stemming, cold maceration on the skins for two days at 5°C, fermentation at 26°-28°C with frequent re-circulation and removal of the must. Malolactic fermentation in stainless steel, and a period in contact with the fine lees of at least 5 months. Successive fining in the bottle.
Deep red colour with violet reflexes. Vinous with pleasant scents of undergrowth fruit and red berry, aromatic. Harmonious and rounded, vinous, elegant and concentrated red, ripe fruit, pronounced character.
Hors-dóeuvre, appetizers, especially of sliced salame and ham, excellent for all type of Italian pasta, meats and moderately aged cheeses.