70 quintals per hectare
Manual harvest at the end of September after a lean withering on the plant.
Alcoholic Fermentation with skins contact at a temperature between 22 and 24° C and the use of selected natural yeasts.
6 months in ‘barrique’, 12 months in stainless steel and 6 months in the bottle.
Red ruby color. Olfactory notes of Marasca Cherries and strawberry jams coming from the withering and spicy notes of Vanilla and Coffee.
18° – 20°C