Deep ruby red. Marked almond and violet scents on the nose. In the mouth it is winey, fresh and slightly bitter, as is typical of this variety.
Wine Maker Notes
VinificationThe hand-harvested grapes are destemmed and soft crushed. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks at a maximum of 20°C. Maceration lasts about 10 days.AgeingA vintage wine, it is ready for bottling at the beginning of the year after harvest.
Alcoholic strength12,5 % Vol.
A wine for every day, it goes well with all courses, from appetizers to uncomplicated main dishes.Serving temperature18 °C.