Crushing and destemming of the grapes, maceration and fermentation at a controlled temperature of 22-26°C for 8-10 days. Followed by gentle pressing. All winemaking processes are carried out in compliance with the rules of the European organic certification
Maturation
In steel
Colour
Bright red
Aromas
Fruity aromas, with prevailing hints of plum
Taste
Harmonious and elegant, accompanied by a good persistence
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