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- CountryITALY
Fermentation: Alcoholic fermentation for 10-12 days at a temperature of 20-24°C, followed by maceration for 15 days at 27-28°C in steel, using Delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation. Tasting notes: Ruby red colour with purple reflections. The bouquet is of fresh fruit, blackcurrant and cherry and subtle spice. To the palate it is young and nippy, fruity and vinous. Food pairings: Red meats; meat kebabs.
