Harvest: Manual in small cases

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

Vinification: Alcoholic fermentation in stainless steel tanks at controlled temperatures with maceration on the skins for about 20 days. Malolactic fermentation in stainless steel. Ageing in French barrels for about 6 months, then in steel for 10 months and a further 8 months in bottle.

Tasting: Bright ruby color; notes of red fruit and spices open the smell test, sweet to the nose and on the palate, polished tannins, with an already perfect balance.

Food pairing: Easy to match with any red meat, from the “Fiorentina” steak to roasted goat