Pret à boire Rouge - Cave Monaja Raro The maturation in second passage

The maturation in second passage barriques and in native chestnut barrels enhances its body and aromatic complexity: warm and robust

refining and maturation in stainless steel tank for 6 months

ranging from cherry to raspberry

continuano ad essere l'orientamento strategico per le decisioni e le scelte di fondo

yes we know it is a little drier on the nose but you have to drink it

Pret à boire Rouge - Cave Monaja Raro The maturation in second passageDenomination: Valle d'Aoste DOC Technical details: 40% Pinot Noir, 30% Syrah, 20% Petit Rouge and small percentages of red grape varieties Alcohol 13. 5% Vol. 750ML bottle, Vinification: Fermentation in steel with indigenous yeasts and short pre fermentation maceration. Alcoholic fermentation for 8 10 days and malolactic fermentation on the skins. Refines on the fine lees for 100 days in a 'NOMBLOT' French ovoid tank without corners, where to exploit