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