WINE MAKING:

After a soft 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. After 10-15 days the wine is separated from the dregs and fermentation is completed in cement tanks.

AGEING: Stainless steel tanks

ALCOHOL: 12.5% by Vol.SERVING TEMPERATURE:18/20°C

MATCHING: Savoury first courses , roasted and grilled meats

WINEMAKER’S NOTE :Bright ruby red colour. The bouquet is fragrant and persisting, which reminds immediately of the cherry and the sour black cherry. On the palate, the entry is dry, lightly tannin: with time, it becomes softer and velvety with an agreeable aftertaste.