Description
Clear, bright, and consistent color. On the nose, inviting, with hints of plum and cherry. Enveloping, warm, and soft in the mouth. Pairs well with veal. The different varieties are harvested and vinified at different times. Fermentation takes place in steel tanks at controlled temperatures of 25 °C. Maceration with the skins lasts for 15-20 days during which three punchdowns are performed daily. It matures in French barriques and oak barrels for 12-18 months, and ages for 12 months in the bottle.
