Vinification and aging: Fermentation takes place in stainless steel vats and maceration lasts circa 15 days at a controlled temperature of 28°C. Shortly after malolactic fermentation the wine is refined in oak barrels for refinement.
Tasting notes: intense ruby red color. An intense and fruity bouquet. More evident are the accents of mature red fruit, cherries and blackberries. La Rosa d’Oro is very round, sweet and soft. The finish is characterized by a persistent flavor.