| Typ |
Rotwein naturnah still trocken |
| Rebsorten |
40% Cabernet Sauvignon, 40% Merlot, 10% Barbera, 10% Refosco dal Peduncolo Rosso |
| Weinbereitung |
Maceration on the skins for 10 days and spontaneous fermentation. |
| Ausbau |
In small oak barrels used for one year and afterwards in steel containers until bottling. |
| Speiseempfehlung |
No-frills red ideal with meat dishes, cold cuts and white meats |