Vinification: this grape of French origin and then made famous and popular in the world by the Australians was introduced in Sicily in the nineties. The yields per hectare are low, the maceration takes place at a controlled temperature and lasts for 10-12 days, after which the grapes are pressed.
Sensory characteristics: Red in color with violet reflections and a scent reminiscent of red berried fruits. On the palate it is full, enveloping, warm and rightly tannic.
Pairings: Excellent with red meat dishes, mixed grills and game. Superb with hard cheeses.
Temperature: 16-18 ° C
Alcoholic content: 13.5%
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