A lively, ruby-red wine that expresses character, freshness and terroir, and is laden with aromas of cherry and violet.
Vinification is obtained through maceration of the must (with the skins) for 8-10 days with short and frequent "pumping over” to extract color. On completion of the alcoholic and malolactic fermentation the wine undergoes maturation in oak barrels for at least 6 months.
Serve at room temperature, not less 64°F. This wine is particularly well suited to meat and first courses.