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 2023
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