Tasting notes
Red, with yellowish orange hints due to the ageing process. Dry, velvety and austere, with a bouquet of faded rose and violet.
Ageing
3 years in large oak casks. In bottles for the final six months.
Food pairing
Red meat, game, and pungent cheeses. Serve at 20 degrees taking care to uncork the bottle several hours before pouring.
Vinification
Classic system with remontage of the must above the skins during the fermentation.
Tasting notes
Red, with yellowish orange hints due to the ageing process. Dry, velvety and austere, with a bouquet of faded rose and violet.
Ageing
3 years in large oak casks. In bottles for the final six months.
Food pairing
Red meat, game, and pungent cheeses. Serve at 20 degrees taking care to uncork the bottle several hours before pouring.
Vinification
Classic system with remontage of the must above the skins during the fermentation.
