Vinification: carried out in steel tanks with a duration, including the period of maceration on the skins, varying between 18 and 24 days
– Thermo-controlled fermentation between 28 and 30°C
– Daily chemical analyses
– Daily punching down carried out manually.
– Racking with soft pressing
– Malolactic fermentation
– Spontaneous clarification without filtration.
– Ageing: carried out in Slavonian oak barrels of variable volume from 11 to 40 HI for a period of 36 months.
Alcohol content: 14.5%
Pairings: Pork fillet with lard
Serving temperature: 16-18°C
Sommelier's comment: Deep ruby ??red color. Bouquet scent, slightly ethereal of extraordinary elegance. Hints of gourdon, tobacco, undergrowth. In the mouth it is dry, soft, full and harmonious, firm with round and silky tannins, good length and persistence.