VINIFICATION
Whole bunches, semi-carbonic, native yeasts, fermentation temperature between 20-22°C

TASTING
EYE : deep ruby colour
AROMA : flattering of red fruits , peony , with spicy notes. Sometimes floral flavours , violet
PALATE : flattering of red fruits , peony , with spicy notes. Sometimes floral flavours , violet

SERVING CONDITIONS
TEMPERATURE : beetween 14° and 15°
AGEING POTENTIAL : between 8 and 10 years

AWARDS