Production grapes: | 100% Cabernet Franc |
Production area: | Moraro |
Soil: | calcareous gravel |
Vinification: | 10 days of maceration; 12 months of aging in stainless steel tanks |
Breeding system: | guyot 10 gems |
Characteristics: | Ruby colour with purplish to garnet tinges according to age; it has a characteristic herbal aroma, intense and penetrating. It has a full-bodied, persistent, well-balanced and long-lasting flavour. |
Gastronomy: | It goes well with lofty poultry or game roasts and barbecued red meats. |
Service temperature: | 18°C |
Notes: | it is particularly appreciated both young, for its fragrance, and after a short ageing |
