An important wine indicated for main courses of red meat or game. Excellent partner for an after dinner with friends. The grapes are harvested manually in the vineyard and are
filled with care in cassettes for the transportation to the winery, pressed and then fermented at a controlled temperature with a maceration of approximately 8-10 days.
After drawing off wine, it is put in little wooden barrels to age for 24 months. The wine that is obtained is then aged further for about 6 months in a stainless steel vats to then, finally be bottled. The bottles after resting for approximately 6 months in the cellar at a temperature of 18° C to complete the ageing are then ready to be sold.
