Processing and vinification: grapes poorly treated with organic products, harvested when ripe and selected by hand on crates, destemmed and crushed, ferment spontaneously with only indigenous yeasts, macerate on the skins for 5 months.
No clarification, no filtration, no added sulphites. Aging for at least 9 months in oak tonneaux.
Organoleptic notes: Sacradebucce has a ruby red color, impenetrable, consistent.
Intense nose with a prevalence of morello cherry and ripe plum, vinous, delicate. Rightly tannic, dry, harmonious.
Serve at a temperature of 16/18 degrees centigrade.
It can have a natural deposit.