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Made from a blend of 55% Bovale Sardo, 35% Carignano and 10% Cannonau harvested from mid-September to mid-October. To ensure fine-grained but juicy tannins and solid structure, the must remains in contact with the skins for 10-12 days until fermentation is completely carried over. Korem is aged in Allier barriques for 12 months prior to bottling for extra finesse.
Intense, concentrated ruby red in color, Korem offers a full bouquet of black fruits, cedar, black currants, leather and chocolate. Warm and full-bodied on the palate, with excellent depth of flavor and firm tannins framing a juicy and dense texture. Recommended with roasted baby pork, braised ribs and lamb.
