Selected Estates of Europe

Vino da Tavola Rosso ‘Macajolo’

The grapes are hand-picked during the first week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into red wine in stainless steel vats at controlled temperature with ambient yeasts. Maceration on the skins last for 7 days. Matured for 8 months in French oak tonneaux, prior to bottling and commercial release.

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