Experience and tradition are enhanced in this excellent range of indigenous varietals.

Ruby red colour with intense violet hints. Its bouquet has a delicate note of liquorice and berries. Well structured in the mouth, slightly tannic with typical aroma of the varietal. Grapes are harvested manually after the middle of October, then are destemmed and pressed delicately to obtain the best part of the must. Fermentation then follows at a controlled temperature of 24°-28°. After alcoholic fermentation, the wine rests in barriques and in barrels for about 12 months, then followed by a further maturation in the stainless steel tank.

Perfect with roasted or grilled meats. Excellent also on its own. Serving temperature: 16°-18°.