VINIFICATION
Maceration for 6 - 8 days and fermentation at 20° - 22° C.
PAIRINGS
Throughout the entire meal. Ideally with fish appetizers, raw fish, egg-based dishes, savory cakes and white meat.
COLOR
Intense ruby red.
NOSE
Vinous and persistent.
FLAVOR
Round, sapid and balanced.
SERVING TEMPERATURE
16-18°C
ABV
11,5%
