Conventional viticulture. Mechanical harvesting. Total destemming, Temperature-controlled fermentation in stainless steel vats, Use of cultured yeast, Malolactic fermentation, Traditional vinification. Ageing in stainless steel vats, Blending, Fining, Light filtering, Traditional corks.
Red colour, dark, red highlights.
Aromatic, powerful, dense tannin, good intensity.
Grilled red meats, Grilled entrecote steak, Cheeses
18° - 25°
From 2015 to 2024
Sulphites, Sulphur dioxide