Kerria

The grapes come from the Morro d’Alba area, whose soils are described as clayey and calcareous. After destemming and pressing, fermentation takes place with five days of skin maceration; the wine is then racked and undergoes malolactic fermentation. It is matured for several months in stainless steel, followed by a further four months of bottle ageing. In the glass, it shows a ruby to violet colour, aromas of rose, violet, plum and ripe cherry, and a fresh, medium-bodied, slightly tannic palate.