VINIFICATION: The grapes, once they have been carefully selected by hand, are placed in flat wooden trays and left to dry for 90 days in our special “Fruttaio” (drying barn), where the humidity and temperature are strictly controlled. The cold maceration period is extended for 5 days. Then, the alcoholic fermentation starts in stainless steel tanks. The ageing process begins from 5-6 months in stainless steel, followed by 2 years in big barrels stored in our cellar, built into the rock below our house. After bottling they are aged further for 12 months.

ALCOHOL: 16,00 % vol.

SUGAR: 3,5 G/L

CHARACTERISTICS: Intense red ruby color with garnet red rims. Pronounced notes of plum and black cherry, cloves and black pepper. Smooth velvet palate with flavours of red cherries and plum. Finely balanced between sweet and savoury, earthy and rich.

PAIRING: Seasoned meat dishes (spice, pepper). Stewed meats, game and roasted meats. Aged cheeses. International cuisine: American BBQ, Gulasch, wildboar stew. Roasted lamb with garlic potatoes.