Gamay Valle d’Aosta DOP 2020

Manual harvest in the second ten days of October with selection in the vineyard. The destemmed grapes ferment at a controlled temperature of 26/28°C, in contact with the skins for 8/10 days. Racking takes place once alcoholic fermentation is complete. The malolactic fermentation and maturation on the fine lees for a few months are carried out entirely in steel. Bottling is scheduled for late spring.

Lively ruby ​​red colour. Nose of ripe red fruit, with a strong hint of cherry accompanied by spicy notes. Intense sip, with good freshness and persistence.

Grilled red meats, first courses with ragù, medium-aged cheeses.