Vinification and Ageing
The grapes are carefully harvested and subjected to a soft crush in horizontal presses. Fermentation occurs at controlled temperature with delicate maceration of the skins, which guarantees full extraction of colour, aromas and the polyphenolic substances they contain. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavour.
Serving Temperature
At 16° – 18° C. (61° – 64° F.).
Food Pairing
A modern-styled blend that makes this wine a perfect complement to savory first-course dishes, grilled or roasted red meats and moderately aged cheeses.
