Double-selection of bunches and grains. Cold maceration for four days. Fermentation in 6,500-liter oak tanks. Fermentation at 28°-30°C, with native yeasts. Post-fermentation maceration lasted 30 days. Malolactic fermentation occured in barrels. Aged for 16 months in French oak barrels (80% new, 20% second-use). Aromas of blue fruits, such as blueberries, cassis and blackberries, and floral notes. Complex, acidic with good tannin volume. Compact and intense wine.
Serve at 16-18 °C with grilled, roasted or smoked preparations. All sorts of meats, specially red meats and pork. Hard and smoked cheeses. Spicy or hot preparations, especially those with pepper. Grilled vegetables and funghi.
Jau galite prisijungti prie savo asmeninės paskyros