Wine analysis (indicative): Alc. 12% Res.Sugar: 9-12g/l. Total acid: 5-7g/l
Vinification
Grapes are hand-picked at the optimum of their maturity. Soft de-stemming and
crushing is followed by fermentation at controlled temperature (28°C) in
stainless steel tanks. Wine is fermented using the cultural yeast strains. Skin
and cap management is performed by délestage and remontage. When the fermenting
juice reaches optimum sugar/acidity balance, fermentation is stopped by
cooling, in order to retain the natural sweetness and freshness of the wine.
Tasting notes
Color: Intense ruby color with violet hue
Aromas: Ripe blackberry and blackcurrant with the hints of prune
Palate: Young and full-bodied, with dense sweet fruits, soft yet spicy with
well balanced blackberry finish
Food matching：With baked ham, sausages, pasta. t: 16-18°C
