VINIFICATION AND MATURATION: After the grapes are removed from the stalks and pressed, the must is fermented in keeping with traditional practices but with the use of rotating horizontal fermenting vats that assure delicate maceration of the skins. As a result, the wine takes on the colours, aromas and substances of the grapes from which it is derived. Once the vinification has been completed, the wine is racked into oak barrels for maturation.
COLOUR: Bright, attractive and warm ruby-red colour.
BOUQUET: Fruity and fresh with vinous tones and well-defined scents of bitter almonds against a tenous background of wild berries.
FLAVOUR: Dry on the palate with delicate and soft veining and harmonious balance. The aftertaste is highly persistent and delectably clean.
SERVING TEMPERATURE: 16°-18°C.
FOOD COMBINATIONS: To be consumed throughout a meal, it makes a particularly fine accompaniment for all meat dishes, savoury preparations of the rural tradition and cheeses that have been aged for moderate periods.
inella and 10% Molinara.