Description

Magenta color. Three distinctive scents are felt: alpine herbs; meat spices; overripe black cherry. Of the three, the spicy notes of juniper berries, thyme and china are perceived with greater intensity on the palate. 3 weeks of maceration after crushing and destemming. Spontaneous fermentation in steel and refining inside for one year. Racking into barriques and further refinement of one year. Reunification in steel tanks for 8 months and refinement in the bottle. Interesting winter aperitif. Drink while eating pheasants or guinea fowl. Ideal for mushrooms dishes.

Colore magenta. Si nasano tre sentori distinti: erbe alpine; spezie da carne; amarena matura. Delle tre, al palato si percepiscono con maggiore intensità le note speziate delle bacche da ginepro, del timo e della china. Simpatico aperitivo invernale. In tavola accompagna a braccetto la selvaggina da piuma. Ideale per una pietanza a base fungina.