Complex soils containing marine and alluvial deposits
Cabernet Sauvignon, Merlot, Syrah, Sangiovese
Grapes are harvested by hand from the beginning of September (Merlot) to first week of October (Cabernet Sauvignon). Fermentation of each variety is handled separately in cone-truncated oak barrels of 30 hl and only natural yeasts are present. This is followed by two daily manual pressings of the cap of the wine eventually ending with one. An open pumping over procedure is made only if necessary. Wine is tasted frequently in order to carefully choose the time of the drawing off (usually after about 20 days), the wine is then transferred directly into barriques.
French oak barrels for 18 to 24 months
Dark ruby red with purple reflections
An explosion of ripe berry flavours, plum, cassis, licorice and pepper are also found in this wine style.
Intriguing and bold with good structure and lots of dark red fruit on the palate. Firm 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.