The red-blooded vine,
graphite turned into wine.
The grapes are de-stemmed and are left to macerate for a long time. During this period,
fermentation is assisted by regular remontage, delestage and air mixing.
Once racked, the wine ages in oak barrique for several months before being bottled.
It goes well with charcuterie and cheeses, meat-filled Tortelli, game, and braised veal shank and roast potatoes.
SERVING TEMPERATURE: 16°C