Soil Type: Calcareous, chalky soils
Harvest: Hand-picked grapes, typically in early October, depending on the year
Winemaking: Stainless Steel Tank Fermentation for 10 to 15 days with the temperature controlled to 26-28° C (78-82 F)
Appearance & Color: Medium ruby
Nose: Fragrant red fruits & berries
Flavor: Red fruits with crisp acidity when young. Fairly full-bodied.
Food pairings: First courses, salami, pastas, red or white meats and even tomato-sauced seafood.
Serving temperature: 18-20° C (64-68 F)