GRAPE VARIETY
Merlot and Cabernet Sauvignon
FERMENTATION
In steel vats with long maceration on the skins for at least 20 days, with frequent pumping over and délestage to foster the ceding of phenols.
Fermentation temperature: 30-32°C
MATURATION IN WOOD
12 months in French oak barriques, half new and half second
use. Subsequent 6 months in 25 Hl Slavonian oak barrels.
BOTTLE AGING
8 months minimum
COLOR
Strong ruby red with burgundy tinges after maturation.
AROMA
Ethery, fine and lingering, with notes of dark berries combined with pleasant spicy overtones.
FLAVOR
Excellent balance between alcohol and gentle tannins. Soft and lingering.
SERVE At 20 °C in wide tapered wine glasses.
PAOLO III FARNESE IGT 2008
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