Grape variety: Grignolino
Harvest: mid-September.
Vinification: traditional red-wine making, grapes destemming and squeezing, maceration on the peels over 5-7 days. Controlled temperature fermentation, subsequent drawing off and malolactic fermentation.

TECHNICAL INFORMATION:
Alcohol: 12%vol
Acidity: 5,5 g/l tartaric acid

ORGANOLEPTIC FEATURES:
Color: light ruby red
Scent: fruity with hints of morello.
Taste: fresh and dry, slightly tannic, pleasantly bitterish aftertaste.

DEAL SERVING TEMPERATURE: 16 - 18°C