Wine Making

After a careful selection we proceed with a soft pressing of the grapes aimed to obtaining only the noblest must. Following the traditional red vinification, maceration with the skins takes place for 18-20 days at a temperature of about 26° C in stainless steel vats. It completes malolactic fermentation before winter and it ages for more than 4 years. Before entering in the market, it will rest for around 6 additional months.

Tasting Note

Sight: Bright garnet red, tending to pale orange with ageing.
Smell: Rich and complex of dried rose petals, cherry, and currant with toasted and spicy notes,followed by ethereal hints like undergrowth, leather, and truffle.
Palate: Elegant and balanced, full-bodied wine. Velvety tannins and a good acidity make each sip rich and persistent.

Pairings

Particularly suitable with braised and grilled meat, bushmeat, dishes based on truffles and aged cheeses.