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.
COLOUR: Deep red colour with violet reflexes.
BOUQUET: Vinous with pleasant scents of undergrowth fruit and red berry, aromatic.
PALATE: 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.