Manual grape harvest; vinification takes place using traditional methods, subjecting the grapes for at least one week to maceration in contact with the skins, at a fermentation temperature of about 28 °C. The wine is matured in stainless steel containers for about 3 months, then transferred to barrique for another 3 months and subsequently aged in bottle for about 6 months. The color is bright ruby red with garnet highlights. On the nose, fruity, floral, vegetal and spicy notes are perceived, with hints of currants, plums, cherries and blackberries, violet and vanilla, and aromas of black pepper, chocolate, walnuts and tobacco, with a balsamic finish. On the palate it is full and enveloping, dry, warm, soft, moderately fresh and tannic, with an intense and persistent finish. Recommended pairing with cured meats, aged cheeses, first and second courses based on meat and mushrooms, and grilled foods. Serving temperature: 16-18 °C.
Price VAT included
Manual grape harvest; vinification takes place using traditional methods, subjecting the grapes for at least one week to maceration in contact with the skins, at a fermentation temperature of about 28 °C. The wine is matured in stainless steel containers for about 3 months, then transferred to barrique for another 3 months and subsequently aged in bottle for about 6 months. The color is bright ruby red with garnet highlights. On the nose, fruity, floral, vegetal and spicy notes are perceived, with hints of currants, plums, cherries and blackberries, violet and vanilla, and aromas of black pepper, chocolate, walnuts and tobacco, with a balsamic finish. On the palate it is full and enveloping, dry, warm, soft, moderately fresh and tannic, with an intense and persistent finish. Recommended pairing with cured meats, aged cheeses, first and second courses based on meat and mushrooms, and grilled foods. Serving temperature: 16-18 °C.
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