Sensory analysis and food pairings
Destemming, fermentation with the skins for 10-12 days at controlled temperature of 28°C in a submerged cap tank than the filling of the tank and maceration on the skins for another 10-15 days.
Maturation: in 30 hectoliters Slavonian oak casks for 18/24 months then in bottles for 6 month
Deep ruby colour. Intense, complex and fine bouquet with hint of ripe plum, tending to jam. The flavour is round, persistent, balanced and harmonic.
We SuggestFood pairings
Salami, cheese, pasta with meat sauce, roasted red meats, braised meats, game.
Temperature: best served at a temperature of 16/18°C