AGING: After 10–12 days of skin maceration and temperature-controlled fermentation, the wine is bottled at the end of spring and then aged for no less than three additional months.

VIEW: Bright ruby red.

BOUQUET: Intense with hints of strawberries and cherries.

MOUTH: The palate is lively and fresh, with well-balanced tannins.

FOOD PAIRING: An excellent accompaniment to charcuterie and cold meat appetizers, white meat dishes, and soft young cheeses.