VINIFICATION AND AGING
The alcoholic fermentation takes place in stainless steel tanks at controlled temperature, to allow long times of contact of the must with the skins. Maturation is carried out for 12-14 months in French oak barrels, 50% new and 50% one year old, followed by 6 months of bottle ageing.
Ruby red, very deep colour with purple hues. On the nose, ample and clean, with vibrant notes of cinnamon, blackberry, blueberry, pepperoni, chocolate and liquorice. It is well structured, soft and very harmonious. Sweet tannins and lingering jammy fruits round up the finish.
Matured cheeses and game.