Pair with roasted meat and matured cheese. Serve at a temperature between 16 and 18 C.

Manual and mechanical harvest. Vine cultivation against espalier and expanded training systems.

Ruby red with purple reflections. On the nose, evident notes of vanilla and red fruit. On the palate it is full with a great structure, all accompanied by velvety sensations and hints of red fruit.

Fermentation with skin maceration at controlled temperature to enhance the color and flavor notes.