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ORGANOLEPTIC PROPERTIES: Colour: intense ruby red with garnet hues as it ages.Nose: intense and enveloping with hints of the forest floorcombined with the vanilla notes of the barrique.Taste: warm, velvety, intense and persistent on the palate.
GRAPES: 100% native red grapes.
AREA OF PRODUCTION: Territory surrounding the Winery, characterised by mediumtexture soils composed of clayey limestone of Miocene origin,medium height slopes, sub-arid climate.
PRODUCTION TECHNOLOGY: Vinification involves de-stemming and crushing, followed byfermentation for about 10 days at a temperature of 28°C.After drawing off, the wine undergoes malolactic fermentation,after which it is transferred to barrique where it is agedfor about 12 months. After this period, ageing of the Falconarocontinues in vitrified cement tanks.
AGEING: Best consumed 3 years or more after the harvest and caneasily stand ageing for 6-8 years.
STORAGE TEMPERATURE: In cool, dry places protected from the light.
SERVING TEMPERATURE: 18-20°C.
SERVE WITH: Roasts, game and mature cheeses.