Tasting notes

Colour: intense ruby with a tinge of purple.
Nose: ripe blackberries, blackcurrants with hints of prunes.
Taste: young wine, full-bodied with sweet fruit, delicate and spicy at the same time, balanced blackberry finish

Wine production

The grapes are harvested by hand when they reach optimum ripeness. This is followed by culling and crushing. Further, fermentation (fermentation) takes place in stainless steel tanks at a controlled temperature (28 °C). Selected yeast cultures are used for fermentation. The techniques of délestage (pouring) and remontage (pumping) are used to better extract the colouring and aromatic substances from the grape skins. Fermentation is stopped by cooling after the optimum ratio of sweetness and acidity has been reached to preserve the wine’s natural sweetness and freshness.

Food

Baked ham, sausages, pasta.
Temperature: 16-18° C.