Peculiar notes of ripe red fruit of ripe fruit in a dry red wine, which cuddles and fills the mouth. Deep ruby red colour. Distinct and elegant aroma of ripe red fruit and black cherry, with scents of spices and vanilla. Round in the mouth, velvety and harmonic.
Pairings: tasty pasta and rice dishes, with truffle and porcini mushrooms. Char-grilled and roasted beef, lamb and medium/mature cheeses.
Serving temperature: approximately 14-15°C. Open the bottle at least 1 hour before serving.
Double pergola with 3000 vines per hectare. 18 Buds per vine. Green cover between the rows.
Harvesting method: manual, at the end of September. Part is pressed immediately, while a small percentage is left to wither in the drying room until November.
Crushing and pressing of de-stemmed grapes. Fermentation at a controlled temperature of 28°C.
The must obtained in September from freshly-vinified grapes, macerates in contact with the skins for 10 days; the must obtained in November from dry ones, remains in contact with the skins for 20 days. The two wines are then assembled. Malolactic fermentation.
The wine is aged in tonneaux and 50 hl casks for 6/8 months. It is then left to mature further 9 months in the bottle before sale.