Grape pressing and destemming and soft pressing. Fermentation with maceration on the skins with cultured yeasts at 25°C controlled temperature. After racking, lactic bacteria are added for the malolactic fermentation. Temperature controlled stainless steel vats. During the ageing the wine undergoes several analytical controls to assure its integrity.
Tasting:The Colour is vivid red with violet hedges, almost light tight. Intense, hints of red fruit, pansy and spices. On the palate which full, firm, lean and well balanced. The presence of tannins is pleasant and gives the wine its round note.
This wine is ideal with vegetable soups, dishes with juicy sauces, red meats and especially aged cheeses but mainly lamb and cold cuts.