For this wine we have chosen a hillside vineyard featuring loose, warm soil abounding in tuff stone that anticipates the ripening of the grapes. Harvest is accomplished in the first 10 days of September, when the grapes start losing their firmness, especially those more exposed to the sun. Fermentation of the de-stemmed grapes occurs at 24-26°C, followed by their ageing on the lees for about 10 days. Once the racking and a first generic decanting have been performed, the wine is subjected to malolactic fermentation in steel vats for another 6 months, so as to facilitate its cleaning by means of static decanting. At this point it is aged in first, second and third passage French oak barriques for 12 months. After one last passage in steel vats it is bottled and left to rest for at least another 6 months before being placed on the market.
Colour: dark, deep ruby red with violet hues.
Nose: typical aroma of black fruits, enriched with notes of chocolate and leather coming from the oak barriques.
Palate: a structured, ample, very smooth wine with elegant tannins and long finish provided by the acidity typical of this variety.
Ideal with savoury pasta dishes with rich meat sauces, roasts with generous amounts of fat, game and seasoned sheep’s milk cheeses.