It is immediately impressive due to the excellent equilibrium between intensity and complexity, between aromas of spice and small woodland berry fruits and violets.
Its fragrance is striking, clear, captivating and fresh. Very harmonious on the palate, with assertive but supple tannins, full, broad, velvety, round with subtle spice on the finish enlivened by palate-lifting acidity.
Clay and gravel.
The grapes are destemmed and crushed in the usual manner and fermented for
10 days at a controlled temperature. During this period the cap of skins and
other solids which are driven to the surface is broken up and kept constantly
submerged in the wine by punching down and pumping over. Towards the end
of the fermentation we allow the temperature to climb a little in order to extract
as much colour, aroma and flavour as possible from the skins.
Full, bright ruby, almost black in colour.
Speck and “salumi”, red meats, game, venison and seasoned cheeses.