Category: Varietal Dry Red Wine.

Winemaking :Grapes with phenolic maturation for the full development of the varietal variety are selected and sown with the milder mechanical treatment to completely remove the skins, while the grape pulp is transported by a peristaltic pump to the winemaker. The extraction of the red anthocyanins of the grape pulp lasts 20 days at 24 ℃. The juice is separated without any pressure. It is then transported to 350 l oak barrels to complete the alcoholic fermentation in a controlled oxygenation environment so that the flavor and flavor balance gives the wine its complexity while the barrel’s contribution to the aromatic potential of the wine is discreet. Τhen, in a stabilization tank with cooling and static physical clarification, clarity is restored without the use of filters. It is bottled and remains for reductive maturation in the underground area of the Winery (14 ℃ and 80% relative humidity) for 3 months.

Organoleptic characteristics: Deep red color. A bouquet of mature red fruits and spices in balance, a gentle, velvety taste with herbal elements, with an excellent balance between alcohol and acidity. Long aftertaste and aging potential.

Accompanies pasta with red sauces, pizzas, cheese dishes, red meat and grilled chicken.

Enjoy at 17 ℃