Alcoholic fermentation in stainless steel vats at a controlled temperature, followed by maceration on the skins for two weeks. Next it comes caused the malolactic fermentation and after a period of exposure to the cold of winter for about 3 weeks, begins the phase of aging in wood.
It takes place in barrels of French oak 500 liters for about 10 – 12 months. It is bottled in the spring of the following year. Following aging in bottles for at least 6 months. Bottles: circa 2050.
intense and bright ruby red color. Bouquet: intense, pronounced, large, with hints of licorice and wood, marasca, vanilla and berries. hot flavor, dry and velvety.
How to serve
It tips to uncork the bottle one hour before consumption, or pour the wine into a decanter, at a temperature of 18 – 20 degrees.
Perfectly it fits of red or white meat, roasts and game,
cheese and typical cuisine of Bergamo