Complex soils containing marine and alluvial deposits
Sangiovese 30%, Cabernet Sauvignon 30%, Merlot 20%, Syrah 10%, Teroldego 10%
Grapes are harvested by hand from the beginning of September (Merlot) to first of October (Cabernet Sauvignon). Fermentation takes place in steel tanks using natural yeasts, initially with two pumping over procedures per day and in a second time only one according to how the extraction proceeds. The duration of maceration is estimated on the basis of frequent tasting. After malolactic fermentation that naturally takes place in November the various vinifications are assembled so as to start the wine’s fining.
Oak barrels for 12 months and 6 months in bottle before release
Dark ruby red with purple reflections
Aromas of Maraschino cherries, small red berries and candied fruit. Hints of spicy notes such as black pepper, liquorish, cocoa and tobacco
Intriguing and bold with good structure and lots of dark forest fruit on the palate. Layered tannins and pleasant acidity together with notes of dark chocolate ticks all the boxes to make this an extraordinary wine.
First courses with meat based sauces and truffles. All kinds of red meats, roasted or stewed and aged cheeses
16 °C – 18 °C.
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