Local grape variety almost lost to extinction following the phylloxera epidemic of the late 19th century when vineyard owners decided against replanting the variety in favour of French wine grapes. It went out of fashion and almost lost. Carefully processed produces a good bodied red wine with a very pleasant bouquet.
Winemaking: grapes are first destemmed, then first fermentation with the skins lasts around 10 days. After the press and the separation of the must from the skins, 70% of the wine ages in stainless steel thank, 30% in French oak barrel. 18 months later we do the blend and after 6 months the bottling.
Alcohol: 13% vol
Color: intense ruby red.
Bouquet: deep aromas of wild berries, raspberry and white pepper.
Taste: slightly sour, hint of tannin, full flavour.
Serving suggestions: served at room temperature it is perfect with cured meat and Pizza, slightly chilled is a great match with fried fish.