After a delicate pressing, and a maceration for 10 days at a temperature of 23° C. Follows a careful maturation and bottling at the beginning of the year.
Deep ruby red.
Delicate, with leather and liquorice notes.
Ripe with spicy notes.
Soups, red meat and half seasoned cheese.
60% Barbera - 40% Bonarda
11.5%
16°C