This assembly from Fetească Neagră, Merlot and Cabernet Sauvignon has an intense aromatic profile, and in order to obtain a truly noble, but still fresh wine, the blend was partially matured, for three months, in French oak barrels. The result is a full-bodied wine, with a pleasant intensity, with strong aromas of ripe red fruits but also fine notes of hazelnuts and chocolate.
It is a suitable companion for Parma ham with melon, pasta with zucchini and shrimp, bruschette with tuna and capers (Mediterranean recipes). It also suits some bold pairings such as duck in orange sauce or chicken breast with sour cherries and black pepper.
The grapes are picked by hand and carefully selected on vibrant tables. I carried out a cold pre-maceration of intact grains, at a temperature of 16 °C, for 5-8 days. The alcoholic fermentation (100% by inoculation of selected yeasts) controlled at the temperature of 26-28 °C lasted 8-10 days, and then we performed a hot post-maceration for 5-8 days. Maturation was made for 12 months in new french oak barrels.
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