Description

PRODUCTION: Guyot cultivation system. Manual harvest

VINIFICATION METHOD: soft pressing of the intact selected grapes. Skin fermentation and maceration in steel tanks at controlled temperature for about 20/30 days. Follows malo-lactic fermentation

AGING:  in steel tanks on fine lees; in steel tank for 1 year; after bottling 1 mounth in bottle

TASTING NOTES: pale ruby ​​red color tending towards orange with age, the aroma is characteristic, intense, delicate, with hints of violet and raspberry. The flavor is dry, velvety, with a good, harmonious body