Alcohol content: 13.5 VOL.
Manual harvesting generally carried out within the first half of september; fermentation at controlled temperature with skin maceration for 10 days, and daily remontages. Ruby red, fruity, full body, an amazing scent of almond. Persistent and intense.
great for everyday meals, light vegetables or white meat based, starters, pasta, white and red meat with light sauces, griddlecakes, savory omelettes