Method of production: Alcoholic fermentation at a controlled temperature, with little maceration so as to enhance its fruity scents
Organoleptic properties: Intense ruby red color with possible violet, purple hues. Intense and pleasant finish, with hints of cherry. Its taste is dry and slightly tannin
Alcohol content: 13,5 %
Preservation: When aged 2 or 3 years it acquires greater aromatic breadth and body. Store the bottles in a cool place
Paired with: Pasta dishes with meat sauce, ravioli and dishes that are neither light nor heavy
Served: Serve at a temperature between 16-18 C°