Vigneti Ferrere e Giacone, Treiso
Steel vats at controlled temperature max 28 °C, fermentation with maceration that varies depending on the year between 15 and 20 days.
Between the end of September and mid-October
Tonneaux 5 hectoliter and part in large 25 hectoliter casks for 24 months
Garnet red, complex and elegant, reminiscent of violets and liquorice, fresh and balanced in the characteristic power of this wine.
Excellent with typical tajarin with meat sauce or rabbit with civet sauce.