Notes from the oenologist
The harvest is done by hand to preserve the bunches, once selected they are placed in small boxes to maintain a higher quality. Then, a light pressing extracts the flower must that is vinified in steel.
The must then has a long maceration on the skins to extract the aromas and color that then characterizes our wine.
A young and fresh wine, with ancient and traditional flavors, with tannin present but not excessive that leaves a long taste in the mouth.
Accompanies pasta dishes, and meat dishes.