酿造 |
Red vinification with fermentation and maceration on the skins at a controlled temperature of +25 °C for a period of 8-10 days. |
陈年 |
Maturation of the wine at a controlled temperature of 12-13°C in stainless steel tanks. |
匹配 |
It goes very well with cured meats, spaghetti carbonara, duck breast in sauce, roast pork porchetta. |