“Lo Triolet” Heritage Vallée D’Aoste Rouge

Once harvested, the grapes are left to dry in a ventilated environment for about two months. Pressing, cold maceration for 48 hours and subsequent fermentation in steel for 12/14 days at 25/28°C. Maturation for 9 months in French oak barriques and tonneaux and a small part in steel barrels.

Intense ruby ​​red color. Very persistent, spicy nose, with notes of berry jam. Dry, warm, soft taste, with great structure with the presence of velvety tannins.

red meats, game and mature cheeses.