Winemaking is carried out in a traditional way: manual grape harvesting at the end of September, one week of prefermentative cold maceration, followed by spontaneous alcoholic fermentation, then a further maceration period and daily manual punch-downs. Malolactic fermentation in barriques and tonneaux. Aging for about 18 months. Then in bottle for many months. The color is ruby red with light garnet hues. On the nose, hints of fruit in spirit, blackberries, licorice, raspberry, currant, cherry with toasted notes, a slight balsamic and spice note (black pepper, clove). On the palate it is dry, with the right acidity and savoriness, silky and velvety tannins with a pleasant return of fruit; spices are well represented, with a slight balsamic and chinotto note on the finish. Fine and elegant. Recommended pairing with meat-based first courses or risottos, roasts, game and aged cheeses. Recommended temperature: 16-18°C.
Price VAT included
Winemaking is carried out in a traditional way: manual grape harvesting at the end of September, one week of prefermentative cold maceration, followed by spontaneous alcoholic fermentation, then a further maceration period and daily manual punch-downs. Malolactic fermentation in barriques and tonneaux. Aging for about 18 months. Then in bottle for many months. The color is ruby red with light garnet hues. On the nose, hints of fruit in spirit, blackberries, licorice, raspberry, currant, cherry with toasted notes, a slight balsamic and spice note (black pepper, clove). On the palate it is dry, with the right acidity and savoriness, silky and velvety tannins with a pleasant return of fruit; spices are well represented, with a slight balsamic and chinotto note on the finish. Fine and elegant. Recommended pairing with meat-based first courses or risottos, roasts, game and aged cheeses. Recommended temperature: 16-18°C.
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