Syrah Valle d’Aosta DOP 2016

Manual harvest in the first ten days of October with selection in the vineyard. The grapes are destemmed, fermented at a controlled temperature of 25°C, 4/5 days in contact with the skins, racking of only the flower without adding press wine. The malolactic fermentation is completely carried out in steel. Maturation on the fine lees and bottling the following spring.

Braised meats, game, first courses with tasty meat sauces, mature cheeses.

Ruby red colour; elegant and complex nose, with notes of red fruits and spiciness (the pepper note typical of the varietal stands out in particular); full, enveloping and elegant sip, with fruity returns and a spicy note on the finish.