Whole-cluster fermentation in amphorae with spontaneous fermentation, without pump-overs or punch-downs. As soon as the tumultuous phase is complete, the amphorae are topped up with wine, and maceration is carried out with a submerged cap, without external intervention. Aging in amphorae on the skins (with submerged cap) for approximately 4 months. After devatting, it ages in amphorae for 10 months before bottling.
Bright and brilliant ruby red in color, it combines fresh floral notes with hints of fruit such as wild strawberries, raspberries, and cherries, followed by nuances of lavender, licorice, and undergrowth. On the palate, a pleasant balance between youthfulness and softness.
Perfect with intense and decisive meats such as rabbit, pigeon, or guinea fowl, enhanced by the fresh notes imparted by amphora fermentation. Serve at 16-18°C and uncork a couple of hours before serving.