Petit Rouge 90%, Vien de Nus 10%
The grapes are de-stemmed, fermentation takes place at a controlled temperature of 26-28°C. The must-wine stays on the lees for 8-10 days; racking takes place after the end of the alcoholic fermentation; malolactic fermentation is completely carried out in steel; conservation on fine lees aimed at promoting maturation and increasing the complex taste and aroma takes place partly in steel and partly in wood.
Bottling is scheduled during summer, bottle aging lasts approximately 3 months.
Alcohol content: 13 % vol.
Violet red tending to garnet color; intense and composite bouquet, with red berries and hay notes, slightly spicy; with bottle ageing it takes on the typical almond notes; in the mouth it is soft and velvety, with good body and balance.
Excellent with mixed appetizers, first dishes (pastas and cereal and vegetable soups), white and red meats, game, medium-ripe cheeses.
Serving temperature 17-18°C
- 3 stelle GUIDA VINI BUONI D’ITALIA 2017 (TOURING CLUB)