Harvesting takes place in the second and third week of October when the grapes reach full biological ripeness, evaluated by measuring the sugar content, pH, total acidity and polyphenolic potential. The grapes are harvested manually to respect their integrity and the organoleptic characteristics that will be expressed in the future wine.
The vinification takes place by applying the modern principles of red vinification which, after the selection of the best grapes, involves the destemming and contact of the skins with the must for about 10-15 days at a controlled temperature of 15 ° C for the first 3 days. and 28-30 ° C for the following days. During this period of alcoholic fermentation and contact of the must with the skins, periodic delestages are carried out which allow the fractional extraction of the noble components of the skins that will characterize the taste of the future wine. At the end of this extraction phase, the wine obtained is separated from the skins with soft pressing and stored in steel tanks for the subsequent malolactic fermentation. After a period of storage in steel tanks of about 6 months necessary to allow the right maturation of the tannins, the wine is filtered and bottled. It is released for consumption after 1 month of bottle aging. In all stages of winemaking, the rules laid down by the regulations for the production of organic wines are respected in order to guarantee and protect the genuineness and wholesomeness of the product.
Young, intensely fruity with flavors of ripe red fruits
Pleasant taste, soft, round, with good fullness, body and persistence
It goes well with spicy cold cuts, meat first courses, red meat dishes and medium-aged cheeses
STORAGE 8/10 °
SERVICE 18 ° / 20 °