Residual Sugar 5.50 g/l
Total acidity 5.75 g/l
Ruby red colour with violet hints.
The nose is a combination of red and black fruits, vinous and spicy.
The attack is dry and warm, velvety with medium body and balanced tannins.
Full malolactic fermentation. Maturation in stainless steel vats. Natural stabilization.
All pastas, meat dishes and cheeses.