The grapes come from the historic vineyard at the Estate in Incisa Scapaccino, planted in 1961. After hand selection of the grapes, generally between the first and second week of October, the grapes are crushed the evening of harvest and placed in temperature-controlled stainless-steel vats to ferment. Once alcoholic fermentation is complete, the wine is placed in 25 HL French oak barrels for aging for about 30 months. After bottling, the wine begins bottle aging. With an intense and complex aroma of red fruit typical of the grape variety, the bouquet evokes notes of blackberry, cherry and a delicate hint of wood. Intense deep purple-red color. On the palate it is decisive, full yet balanced, with a long and pleasant finish. To try with Tajarin with white truffle, fried porcini mushrooms or braised beef.
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The grapes come from the historic vineyard at the Estate in Incisa Scapaccino, planted in 1961. After hand selection of the grapes, generally between the first and second week of October, the grapes are crushed the evening of harvest and placed in temperature-controlled stainless-steel vats to ferment. Once alcoholic fermentation is complete, the wine is placed in 25 HL French oak barrels for aging for about 30 months. After bottling, the wine begins bottle aging. With an intense and complex aroma of red fruit typical of the grape variety, the bouquet evokes notes of blackberry, cherry and a delicate hint of wood. Intense deep purple-red color. On the palate it is decisive, full yet balanced, with a long and pleasant finish. To try with Tajarin with white truffle, fried porcini mushrooms or braised beef.
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