Harvest and Vinification
Harvested grapes were destemmed and crushed upon arrival in the cellar. Maceration on the skins took place over a period of 7 days at a maximum temperature of 29 °C (84 °F). Malolactic fermentation was completed before winter.
The wine was aged for approximately 18 months and then bottled.
Tasting Note:
Distinct pale sunset red
Aroma of ripe red berries and rose petals. Even a hint of sweet red pepper. All very attractive.
The liveliness of the crunchy fruity acidity is balanced by the ripe sweet fruit against very fine tannin.
Highly recommended.
For more information: https://www.prunotto.it/en/
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