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After the manual harvesting, the grapes are destemmed and left macerating, in order to extract an intense red colour, fruity aromas, and tannic compounds that give such structure to the wine. The fermentation takes place at a controlled temperature (24-26°C) in stainless steel tanks. Follows the refinement in oak barrels for a few months before bottling. |
Intense red colour
Fruity aromas and pleasant hints of sweet spices
Full-bodied wine
Luca Maroni
Berliner Wine Trophy
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