Destalking and pressing; inoculation of selected yeasts; maceration at a controlled temperature of 25-30°C; drawing off and soft pressing of the marcs; storage in stainless steel tanks until natural malolactic fermentation is reached.
In 25 hl oak barrels for 4-6 months; refining in the bottle for 6-12 months.
Alcohol content: 13-14% vol.
Ruby-red color; characteristic; dry, balanced, slightly tannic.
Grilled and red meats, game and spicy cheeses.
Serving temperature 18-20°C