Intense red color with a bright purple hue. Complex, with aromas of spice and red fruit. Rich, balanced and elegant.
We recommend service at 20º C. A perfect match: Serve with cured meat, beef or lamb.
The wine is punched down by hand, between 2 to 3 times a day depending on the stage of fermentation. Between 10 and 50% whole clusters (non-destemmed grapes) are used - the percentage varies according to the vineyard and the ripeness of the stems. At the end of fermentation / maceration, each ferment is pressed out separately into stainless-steel tanks where it settles overnight before being racked into barriques (20% new). Baciòlo is aged for a further 6 months to complete a total