Harvest: Manual in small cases with onsite selection of the grapes, at reached phenolic and technological matuaration

Vineyard: Facing south/west, 5.430 vines/ha yield 90 q.li/ha, height 300m a.s.l.

Vinification: Fermentation on the skins for 25 days. Maolactic fermentation separated by type in French oak barrels, spontaneous clarification, filtration. Ageing in new Barriques for 24 months, in steel for 24 months and finally in bottle at least for another 24 months.

Tasting: Deep ruby red in color, at the nose it gives off aromas of wild blackberry cooled by balmy nuance, tertiary notes of chocolate and coffee roasting, in the mount it is powerful and creamy, with a noble tannins well balanced by alcohol, long and complex final notes that reflect what already perceived by the nose.

Food pairing: Important roasts, fame and aged cheeses