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.
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.
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