WINE MAKING:

After crushing grapes are fermented in stainless steel tanks by selected yeasts. Fermentation’s temperature is contained at 26-28°C and the must is pumped over its skins twice a day to draw colouring substances and tannins. After 20-22 days the wine is separated from the dregs to prevent solubilisation of bitter tannins.

AGEING:

After fermentation, the wine is aged in French oak barrels for 12 months and then in stainless steel tanks for further 6 months. Refinement in bottle for at least 8 months.

ALCOHOL: 13,5% by Vol.

STORAGE: At cellar’s temperature (15-18°C/59-64°F)

SERVING TEMPERATURE:18/20°C

MATCHING: Savoury appetizers, grilled meats, stewed game, seasoned cheeses.

WINEMAKER’S NOTE :Dark ruby red colour with violet hues. Net bouquet: complex and characteristic hints generated by the Merlot grapes, accompanied by spicy and sweet nuances. On the palate it results full-bodied and velvety with a pleasant lightly tannic aftertaste.