Obtained from the long maceration of the skins and aged in oak barrels for six months. The wine takes on a more robust and aromatic character.
Sensory Notes
Roasted beef, beef stew, lamb stew, grilled pork, and pork stew. In winter season, raw or grilled radicchio.
Pairings
A deep ruby red color with garnet-purple hues. The wine has a scent of black currant, blackberry and plum. It has herbaceous and floral notes of violets. This elegant wine is dry and smooth with an acidic finish, an astringency of tannins and toasted wood.