Description

HARVEST: first decade of October.
VINIFICATION: in steel with maceration for a couple of days. Malolactic in steel.
MATURATION: In French oak carats or tonneaux (already used in several passes) placed in natural volcanic tuff caves.

COLOR: Deep cherry pink.
AROMA: Red fruits (cherry, raspberry, blackberry, blueberry and pomegranate), rose, violet, cyclamen and vanilla.
TASTE: Soft, fresh, savory entry with cherry, raspberry and pomegranate finish.

PAIRING: Roasted meats and fish, medium-aged cheeses, soups and pizza.
SERVING TEMPERATURE: 12-16°C, serve chilled or at room temperature depending on serving temperature.
CONTAINS SULFITES