The sight features bright red hues. On the nose aromas of red fruits such as currants, raspberries and strawberries. For fermentation in oak barrels, not-ing refers vanilla and cocoa. The palate is very fruity with mild tannins and good acidity. Wine naturally stabilized, unfiltered.
Alcohol: 14.50% vol
Total acidity: 5.10 g / l
Residual Sugar: 2.10 g / l
Production: 15,000 bottles
Winemaker, Leonardo Puppato
Harvest: Maintenance of clusters in a cold chamber at 0 ° C until the time of the selection on the vibrating table.
Fermentation: Three days in contact with the skins, then placed in oak barrels until the end of the fermentation and malolactic.
Soaking time: Wholegrain, three days at low temperatures prior to alcoholic fermentation.
Malolactic: done in barrels.
Ageing: 100% of the wine was aged for 6 months (from 24/02 to 22/08) in oak barrels.
The toasted oak cooperage was conducted by the exclusive use of this winery.