Extraction of the must for 10%, use of “FARNESE SELECTION” yeasts. During the first days, fermentation at low temperature allows a good extraction of polyphenols, responsible for the red color of the wine. Then control of the temperature at 27°C.
Malo-lactic fermentation and ageing in American wood barriques for about 6 months.
Strong ruby red with garnet highlights.
Intense, persistent, fruity with a strong aroma of ripe red fruits, “amaretto”, marzipan, spices.
Dry, warm, elegant tannins.
Perfect with rich main courses and meat.