WINE MAKING: Harvest in crates
Pressing and stripping
Fermentation at a controlled temperature
Racking exhaustion sugar
Malolactic fermentation in stainless steel tanks
Bottling in the spring
Aging in bottle for 3 months
ORGANOLEPTIC FEATURES:
Colour: ruby red with violet hues
Bouquet: vinous and fruity
Taste: dry, average corposit
SERVING: Serve in stem glasses medium, at a temperature of 18/20 degrees. It combines well with appetizers and pasta dishes, dishes of white meat and soft cheeses, not cured.
