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Wine Information
SITE
Mixture of different vineyards; mainly conglomerate and loess soils.
VINIFICATION
Selection of the best physiological ripe grapes; crushed; cold maceration for 1 days; fermentation in stainless steel, after fermentation maceration for 1 week; pressed; stored for 5 months in 50 % stainless steel and 50 % big wooden casks.
TASTING NOTES
Fully ripe sour cherries on the nose; very fruity style; compact on the palate; fine tannins; flavours of red berries and prunes echoed by minty tones.
SERVING SUGGESTION
goes very well with any kind of red meat; good to Italian food as Pizza and Pasta.