WINE MAKING:

After crushing grapes are fermented in stainless steel tanks by selected yeasts. Fermentation’s temperature is contained within 26-28°C and the must is pumped over its skins twice a day to draw colouring substances and tannins. After 18-20 days wine is separated from dregs to prevent solubilisation of bitter tannins.

AGEING:

After 12 months of aging in French oak barrels, the wine is refined in big oak cask for furthers 10-12 months, and then in stainless steel tank until bottling. Refinement in bottle for at least 12 months.

ALCOHOL: 13.5 % by Vol.

STORAGE: At cellar’s temperature (15-18°C/59-63°F)

SERVING TEMPERATURE: 18/20°C

MATCHING: Savoury pastas , roast and grilled meats , stewed game , seasoned cheeses.

WINEMAKER’S NOTE: Dark ruby red colour. The first impression is a complex array of the following aromas: intense blackberry, blueberry and clove sweetened by the predominant vanilla. On the palate, the wine is full-bodied and velvety with soft tannins which contribute to its elegant structure.