Cigno nero

Vinification

Manual harvest with careful selection of the best grapes. Destemming and pressing of the grapes with subsequent natural spontaneous fermentation on its own yeasts, in steel vats with a floating cap lasting about 20 days.

Refinement

Average stay of 15 months in French oak barrels, with subsequent refinement in the bottle for a minimum period of 12 months.

Organoleptic properties

Intense ruby ​​red that inks the glass. The nose releases a complex bouquet with toasted nuances and notes of tobacco and spices and on which a fine vanilla sensation prevails which is followed by red fruit, plum, cherry and violet. In the mouth it is warm and full-bodied, dry on the palate, with strong and tasty tannins. Excellent persistence.

Pairings

Red meats, braised meats and game with important preparations.