red with a tendency towards ruby red, intense fruity, tending towards a scent of prunes and vanilla. a structurally dry pleasant taste.
traditional type of vinification, fermented in stainless steel containers at a controlled temperature of 28-30°C. the grape peels are macerated for 10 days, in stainless steel containers and afterwards in bottles.
cured and smoked meats, pasta dishes, pizza's, grilled or barbequed meats.