PRIMAIO 2022

Maturation period: mid September. Maximum production per hectare: kg. 10.000 grapes. Vinification and fining: traditional red wine vinification method with short maceration of the skins and controlled temperature (20-22°C). Alcoholic fermentation for approximately 4/6 days. Natural clarification of the wine and ageing in steel vats. Colour: intense purple red with violet reflexes. Nose: floral notes of violet and friuty with scents of red pulp fruit. Taste: vinous, velvety with structure and body. Serving temperature: 18-20°C.