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.
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.