Grapes variety: Sangiovese 50%, Ciliegiolo 25%, Teroldego 25%.
Vinification: Hand harvesting and sorting of grapes. Grapes of each variety are processed apart from each other. Cold maceration for around 48 hours. On skins fermentation occurs in stainless steel tanks at 25°C with no addition of selected yeasts for 18-20 days.
Ageing: Storing in French oak barrels for 18 months. Malolactic fermentation occurs in barrels. Further ageing in stainless steel tanks for 2 months and then in bottle for 6 months.
Winemaker remarks: Deep ruby red colour. Strong raspberry, licorice and red fruit hints.
Soft, fine and balanced palate with soft tannins. Balanced acidity and savoury hints with a strong and long finish.
Matching: It is perfect with red meat, aged cheese and chocolate cakes.