only 3 left in stock
Softly pressed and macerated in contact with the skins for 7 to 10 days. Fermentation in thermo-regulated stainless steel tanks.
Aged for 6 months at a low temperature in order to preserve its aromas
Intense long-lasting aroma of fruit and herbs
Full-bodied with a round taste due to the softer tannins
Cured meat, pasta dishes, roasted lamb and grilled beef
14ºC-16ºC / 57ºF-60ºF
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