 WINE-MAKING
Light crushing/de-stemming, fermentation on the skins at
a maximum temperature of 26-30°C for 10-12 days, with the
must pumped over the cap 2-3 times a day to aid extraction
from the skins. Ageing for one year in oak casks, followed
by bottling and at least 6 months in the cellar. Alc. by
vol.: 13-13.5% Total acidity: 5.5-6 g/l Dry extract: 24-27
g/l
TASTING
PROPERTIES - CELLAR LIFE - PAIRINGS
Bright
ruby-red which softens on ageing; delicate, fruity nose
of raspberries and violets that becomes ethereal over time;
dry, balanced flavour, with good body that softens after
ageing and lingers on the finish. Will keep for 5-7 years
in the cellar; serve at 18-20°C, best with soups, risottos,
fondue and all meat dishes. |
