The must is left on the skins for 4-8 days, in order to extract colour. It is then placed in special tanks where fermentation is completed in 8-10 days.
Deep garnet red colour in the glass. Intense and characteristic bouquet of Christmas cake and sweet spice. The palate is concentrated and voluptuous with black fruits and firm, yet silky, tannins.
Pleasant accompaniment for roasted or white grilled meat, also iIdeal with braise, salmi and game.