Nose
fruity aromas of plum and wild berries, with notes of chocolate, mocha, dried mint,
graphite and a hint of smoke
Palate
full-flavoured, velvety, soft tannins, harmoniously juicy with a stimulating finish
Growing Conditions
Porphyry weathered soil
Harvest
beginning of October
Bottling
12.000 bottles in march 2019
Winemaking
Vinification: Fermentation in wooden casks for 25 days
Maturation: Malolactic fermentation and ripening for 12 months in barrique, 12 months bottle aging
Aging
Aging potential: 15 years
Appearance
dark ruby red
Food Pairing
roast veal, grilled red meats, wild boar ragout, truffle dishes