Vinification: DeIicate destemming and filling of the truncated cone stainless steel macerators.

The contact of the liquid fraction (must) with the solid fraction (skins) of the grapes, it lasts 6 days with fermentation at 22-23 °C.

The attenuated wine is left to rest in stainless steel tanks where the fermentation takes place malolactic and subsequently packaged.

Tasting: ruby red wine, with particular attention to quality, is a new product that wants to be appreciated for its freshness and sorbability.

lt has particular fruity olfactory notes, with light spicy hints. The taste is characterized by a good structure and persistence. Ideai as an aperitif and paired with everyday dishes.

Taste while listening: Maroon 5 - Sugar