Production area DOP COLLIO.
Manual harvesting and subsequent maceration on pomace at a controlled temperature until the end of alcoholic fermentation. Subsequent racking and soft pressing and slow ageing in medium and small size French oak barrels.
Intense ruby red.
Fragrance of small red fruits and cherries with a harmonious and persistent taste.
Optimal with substantial first courses, aged cheeses, white meats and red meats, even grilled.