Traditional winemaking method: ripe grapes are harvested and immediately crushed to minimize oxidation. The must is then fermented in tanks at a con-trolled temperature (20-25°C). When alcoholic fermentation is complete, the wine remains in contact with the skins for greater color extraction and structure definition. Afterwards, it refines at controlled tempera-ture for a minimum of 24 months.
Ideal with pasta with meat sauce, grilled or roasted meat, especially with mushroom side dishes.