Franco 2015

Manual harvesting of the grapes, destemming and transfer to a concrete tank, where spontaneous fermentation begins; at the end of the maceration on the skins, the grapes are softly pressed and then the must is returned to the concrete tank to complete the alcoholic fermentation. It is then transferred to wooden barrels, where the malolactic fermentation will take place, and then matured for a few months (the maturation period is decided depending on the vintage). Frequent tastings allow us to understand when to bottle it and, once bottled, when it is ready to be put on sale.

Deep ruby ​​red colour; intense nose, of rose and violet, small red fruits and undergrowth, with notes of coffee, cocoa and black pepper; full-bodied and deep but soft sip, with well-smoothed tannins, good flavor and persistence.

Braised meats, stews, game, game, mature cheeses.