Vinification is carried out traditionally, after careful hand harvesting of the grapes, maceration and fermentation of the destemmed grapes for 15-20 days in stainless steel vinifiers at a temperature of 25°C, malolactic fermentation in steel. Aging in 500 lt tonneaux for about 4 months, then to find its natural balance in stainless steel tanks for another 8 months. The color is dark ruby red. On the nose it is intense, pleasant, with hints of dark berry fruit and spices. On the palate the notes perceived on the nose return, the tannin is soft, the finish is long and enveloping with intriguing spicy fragrances. Recommended pairing with meat first courses or risottos, red meats, roasts, grilled dishes, braised meats and well-aged cheeses. Recommended temperature: 16-18°C
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Vinification is carried out traditionally, after careful hand harvesting of the grapes, maceration and fermentation of the destemmed grapes for 15-20 days in stainless steel vinifiers at a temperature of 25°C, malolactic fermentation in steel. Aging in 500 lt tonneaux for about 4 months, then to find its natural balance in stainless steel tanks for another 8 months. The color is dark ruby red. On the nose it is intense, pleasant, with hints of dark berry fruit and spices. On the palate the notes perceived on the nose return, the tannin is soft, the finish is long and enveloping with intriguing spicy fragrances. Recommended pairing with meat first courses or risottos, red meats, roasts, grilled dishes, braised meats and well-aged cheeses. Recommended temperature: 16-18°C
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