Winemaking

Spontaneous fermentation with indigenous yeasts in concrete and steel tanks. Maceration on the skins for approximately 20 days, daily manual punching down. No clarification or filtration.

Refinement

10 months between cement, steel and a small part in used barriques, then bottling and resting in glass.

Tasting notes

• Color: bright ruby ​​red.
• Nose: wild red fruits, aromatic herbs, spicy notes.
• Mouth: fresh, balanced, soft tannins and a persistent finish.

Service

Ideal temperature: 16–18 °C. Recommended glass: medium tulip glass.

Pairings

Light first courses, white meats, delicate roasts, Tuscan cured meats and medium-aged cheeses.

Contains sulphites