Carefully by hand in small holed baskets.
After a soft pressing the grape occurs a long maceration. The alcoholic fermentation starts spontaneously with its indigenous yeasts without using sulfites.
In small oak barrels for 30 months in contact on its indigenous yeasts, in bottle for almost 3 years at controlled temperature of 15°C.
Garnet medium red.
Layers of red fruits, smoke, spices and herbs.
Ripe tannins, long persistence.
Shelf life temperature
13°C ai 15°C.
Roast meat, game, truffle dishes, ripe cheese.
L. 0,750; L. 1,500; L. 3,000; L. 5,000.