APPELLATION: Protected Geographical Indication

TYPE OF WINE: red

SOIL: Medium texture soil with gravels

TRANING SYSTEM: Guyot

HARVEST: Manual harvest at the second half of October.

YIELD: 75 q.li/ha/ha

VINIFICATION: Grapes are first selected, destemmed and softly pressed. We do a short maceration for 6/10 days in temperature controlled stainless steel tanks at 28°C with frequent pumping over in the early stages of fermentation. The maceration is aiming to extract soft tannins and colour while obtain a greater structure and balance. Maturation in steel tanks and then in barriques helps the integration of the flavour compounds. It’s aging in bottle for at least 4 months before release.

FLAVOUR CHARACTERISTICS: Deep ruby red with a complex aroma bouquet, a spicy impact with hints of black cherry, wild berries, green pepper and dry hay. Full-bodied, warm, pleasantly tannic. On the palate we find raspberries and blackberries accompanied by a light note of violet.

FOOD PAIRING: indicated, thanks to its tannic structure, with full-bodied dishes where fatness is the master, roasted red meats, braised meats, marinated steak, meat rolls, meat pies and game in sauce. First courses based on truffles, pizza with mushrooms and other vegetables, Milanese risotto

SERVICE TEMPERATURE: 18°- 20°C

SERVICE TEMPERATURE: 18°- 20°C