GRAPE VARIETIES
Cannonau 90%, Bovale 10%
WINEMAKING
The wine starts with a fermentative maceration of about 15 days at a temperature of 26° C, followed by a post-fermentation maceration of about 5 days. Repeated pumping-overs into the lap and délestage ensure a good extraction of aromatic and color compounds. Ageing in oak barrels for about 8 months, followed by 6 months of evolution in controlled-temperature stainless steel vats.
ANALYTIC DATA
Total acidity: 5.5 g/l
Alcohol content: 14 % vol.
ORGANOLEPTIC
CHARACTERISTICS
The color is dark and intense ruby red, with bright garnet reflections.
At the nose it features delicate smells ranging from violet to rose, to ripe berries as blackcurrant and light notes of Mediterranean aromatic herbs such as thyme, juniper and rosemary.
In the mouth it’s smooth, full-bodied and complex, with a nice aromatic evolution, supported by well-integrated tannins that carry the wine into a lingering finish.
GASTRONOMY
It 's very appreciated for its balance, structure and elegance. It pairs well with simple dishes with intense flavors, as well complex dishes enriched by various aromas. Nice with risotto in wild mushrooms sauce such as boletus or honey mushrooms, ravioli pasta filled with cheeses or spaghetti with red meat sauces. It can pair nicely with savory pizzas (no garlic, please!). Excellent with baked red meats and stewed game and with seasoned sheep or cow cheeses.
Serving temperature 16-18°C
AVAILABLE FORMATS
75 cl
