Bright ruby, violet colour.
The wine has intense aroma with abundant notes of ripe red fruits, plum and pepper.
Tannins are sweet and velvety, with a long and lingering finish.
The must is fermented in stainless steel tanks with selected yeasts at temperatures ranging from 26° to 28°C during a seven-day period.
Prior to bottling, the wines are stabilized and filtered carefully to keep all the fruit.
Ideal as a company for roast beef, pork, pasta and fresh cheese.