Description
PRODUCTION TECHNIQUES: Harvest at the end of September vinification with 2 daily pumpings over at a controlled temperature of 28°C. Bottling takes place 6 months after harvesting allowing for a longer maturing on the lees which lends this wine its characteristic roundness. COLOUR: Deep ruby red. BOUQUET: Fruity with scents of red berry fruits. TASTE: Juicy with an intense round and harmonious taste. SERVING SUGGESTIONS: Roasts braised meats red and white meats. SERVING TEMPERATURE: Serve at 18-20°C uncork half an hour before serving. – Bartali
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