Vinous Reverie Notes
The soil is calcareous-clayish and silt with south exposure. Fermented in stainless steel tanks, at a temperature of about 25°-26° C, for 15 days in contact with the skins, it is drained to complete the primary fermentation without grape marc. Completed the malolactic fermentation, it continues the refinement in stainless steel tanks. Tasting Notes: Ruby red. Fruity with notes of cherry and blackberry. Pleasant, fresh, fruity. Food Pairing: Ideal throughout the meal, with salami.