Nose

intense fruity aromas of blueberry, blackberry and cassis with spicy notes such as pepper, juniper and laurel, and slightly roasted aromas

Palate

complex structure with pleasant fullness and firm tannins, long and persistent finish

Growing Conditions

Porphyry weathered soil

Harvest

Mid of October

Bottling

4.000 bottles in march 2019

Winemaking

Vinification: Fermentation in wooden casks for 25 days
Maturation: Malolactic fermentation and repining for 12 months in barrique, then 12 months bottle aging

Aging

Aging potential: 15 years

Appearance

dense ruby red

Food Pairing

grilled red meats, venison ragout, steaks