Ruby to deep garnet red in color, with characteristic intense aromas of violets and red cherry, medium-bodied with lively fruit flavors. Grapes are crushed and fermented at controlled temperatures to extract optimal color, soft tannins and typical aromas. The wine is totally fermented in temperature-controlled stainless steel for 10 to 12 days to obtain character and natural soft tannins. Malolactic fermentation follows to reduce acidity and increase roundness. A perfect match for rich pastas, steaks, roasted meats and aged cheeses.
— Winemaker's notes