Production procedure: Mechanical harvest, fast procession: destemming and crushing, fermentation in tanks by grape-marc soaking, controlled fermentation with the inoculation of yeast species (25-28 °C).
Skin contact period was 3 weeks, then natural malic acid splitting also in tanks, 90 % maturation in tanks, 10 % barrique maturation for 6 months, bottling followed fining and clarification.
Alcohol content: 13% V/V
Sugar content: 1,8 g/l
Titratable acidity: 5,4 g/l
Colour: mirror clean, moderate ruby Essences: moderate intensity, red fruits like cherry and plum. Aroma: moderately bodied, round tannins, balanced acidity. When tasting, red fruits (cherry, plum) can still be recognised. Maturation in barrels lends it some complexity. Aftertaste: it has a moderately long-lasting aroma, fruitiness remains. It is easy to drink, balanced.
It is recommended with gooseliver served hot, roast meats, stew, paté and veal dishes.
