Description
Vinification
Cold extraction, staying with the pips for 4-6 days with frequent macerations, alcoholic fermentation at 23 oC.
Aging three months in oak barrels.
Organoleptic characteristics
Deep ruby color, aromas of ripe gooseberry, cherry, red pepper, tomato, notes of cardamom and licorice.
Lively wine with refreshing acidity, rich mouthfeel and intense aftertaste.
Food Pairing
Pork, grilled red meats, baked poultry, game with red sauces, mature cheeses.
Served at 17-19oC.
