| 釀造 |
Obtained from the vinification of Cabernet Sauvignon, Syrah, Cannonau and Carignano grapes. The maceration of the skins in the must is prolonged for about three weeks to allow the balanced transfer of noble substances and colour. The transformation of malic acid into lactic acid takes place immediately after the alcoholic fermentation in cement vats and is then transferred into barriques. |
| 陳年 |
It matures for a minimum of 12 months in small, medium-toasted French oak barrels. After bottling it rests in the bottle for a few months. |
| 匹配 |
A wine for important roasts, braised and grilled meats and mature cheeses. |