Vinous and fruity smell, delicate tannins, persistent taste. Best with: first and second courses of meat. Ideal with cheeses.
The harvest is carried out manually, making a selection of the bunches of grapes in order to eliminate any not ripe or damaged parts. The grapes are carefully placed in crates in order to preserve their integrity and they are brought to the cellar. The vinification process begins immediately to ensure that the precious organoleptic properties of the grapes do not get lost.
The grapes are put into the crusher-destemmer and then into vats where they are left to rest for about 48 hours. Then the alcoholic fermentation begins naturally without the use of cultured yeasts. During the fermentation, delestages are carried out (a technique of French origin to delicately extract color and perfumes). Serving Temperature 14°-16° C. 2.500 bottles.