Carefully by hand in small holed baskets.
Maceration with skins contact; the alcoholic fermentation occurs spontaneously with its indigenous yeasts without using sulfites with careful maceration and temperature time control.
In small oak barrels for minimum 18 months.
In bottle at controlled temperature of 15° C.
Ruby red, nearly garnet. Nose: intense, rich with and fruit tones, notes of licorice and underbrush.
Savoury, alternation of spice notes and fresh fruits, thick tannins but delicate.
Fine tannins, rich of fruit and freshness.
Red meat roasts, truffle dishes and ripe cheese.
L. 0.750; L. 1.500; L. 3.000; L.5.000.