VINIFICATION AND AGEING

The must, pressed from fully ripe grapes, is vinified in vertical fermenting devices for about 10 days at a temperature of 28°C (82.4° F). Malolactic fermentation follows, after which the wine is racked into hectoliter (1,579 gallon) french oak barrels for 12 months to mature.

TASTING NOTES

colour: intense ruby red.

bouquet: it shows fruity aromas, particularly notes of cherries, plums and blackberries.

flavour: fresh and full-bodied, tasty and balanced, it has a fruity finish and aftertaste.

FOOD PAIRINGS

A perfect match for grilled red meats and moderately aged Pecorino cheese, ribs and, if you dare, chocolate.