Crushing with de-stemming of the grapes, fermentation temperature: from 21°C to 23°C. 12 days of maceration. Manual cutting with a frequency of 3 per day. Conservation in steel until January. the wine was in contact with the Amarone’s skins for a period of 8/10 days at 18°C with daily pumping over. Moving in barrels at the end of May. Complete malolactic fermentation.
Bright ruby red color, expresses a fragrant fruity and it is delicate with notes of ripe red fruit on the palate.
Combines well with meats, also white, roasts, stews and mature cheeses.