After maturation, grapes are hand-harvested then destemmed and crushed. The fermentation lasts one week, during which the wine is enriched by the most noble substances present in the grape skins such as tannins, flavours and antocians; racking follows and then the wine is poured in steel tanks where it will rest for about 3-4 months before bottling.
Bright ruby red colour, medium structure and moderate alcohol content. Lively and with a note of fresh cherry to the nose. This is a wine for drinking young.
For every occasion, especially with main courses, soups and white meat.