LALUDI

Extraction at low temperature for the first 24 hours, followed by maceration and fermentation in a stainless steel tank for 5 days. Μaturation on the fine wine lees for 4 months.

Rich aromas of black and red fruits and spices, velvety and delicious mouth.

Pairs well with vegetable or meat dishes with red sauce, pizza & yellow cheeses.

Optimal serving temperatures: 46.40 – 50 degrees F / 16 – 18°C.