Sustainable viticulture. Traditional hand picking. Use of sorting tables, Whole grapes, Temperature-controlled fermentation, Partial carbonic maceration, Use of cultured yeast.
Ruby-red colour, bold, deep purple highlights.
Aromatic, vinous, generous black fruit aromas, slight red fruit aromas.
Refined, round tannin, structured body.
For the aperitif, Red meats, White meat in a sauce, Asian dishes, Cheeses
15° - 18°
No allergens identified
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