Fermentation with maceration at a controlled temperature of 26 ° -28 ° C. After malolactic fermentation, aging in oak barrels for at least 10 months
My suggestion is to slosh this around a decanter before enjoying with hearty dishes, such as oven baked meatballs, slow roast stews or rich roast meats.
The best Primitivo I Have tasted Well worth the money.