Vinification: fermentation and maceration at controlled temperature (max 28° C) with daily pumping; at the end of alcoholic fermentation, maceration period is continued bringing the temperature to 32° C for some days doing the racking at the right level of polyphenolic extraction. Wine is then transferred into French oak barrels where it will age in wood for 12 months and then other 6 months in bottle
Characteristic
Colour: intense ruby red with garnet reflections
Perfume: Intense and complex at the nose with spicy and red fruit jam notes in evidence
Taste: On the palate is powerful and thick with a long last finish
Food pairings: Perfect with roasted red meats, game, rich and elaborate dishes and aged cheeses