Fermentation and maceration in conical containers in wood and steel for 15 - 20 days. Maturation- 3 months.intense bouquet, scents of ripe fruit , notes of jam, coffee , balsamic, mineral and spicy inklings. Full and soft with velvety tannins and well harmonized, the long, fruity finish.
Variety: cannonau 100%
Temperature: 10-12 °C
Food Combination: Grilled red meat, game, and medium seasoned cheeses.
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