1st vintage: 1969
Destemmed and crushed
Thermo-controlled fermentation at 28°C (82°F)
Average time of maceration around 5 days
Malolactic fermentation in November, in steel vats
Aging: few months in stainless steel tanks
Longevity media of wine
From 3 to 4 years
Color ruby red with an abundance of violet reflections.
Intense bouquet with trace scents of cherry and ripe plum.
Balanced, fresh, rightly tannic, fragrant and lush, leaving a pleasantly bitter aftertaste.
Notes on wine and food pairing
Classic local every-day wine, due to its fairly fresh acidity and medium alcoholic level. A wine for all tables, particularly suited for Italian style appetizers, first courses and fresh cheeses.