Characteristics: Deep red color with hints of burgundy. Hints of Berries blacks, ripe red fruit and a sweet spicy notes. Well-structured, with its dense and sweet tannins. Long finish with an aftertaste of wild berries.
Food Pairing: cinghiale, fagiano and hare stew, even with olives and a touch of chilli. Braised and stewed meats, beef or veal.
First year of production: 2001
Soil composition: medium texture with rocks of alluvial origin and calcareous pebbles
Training system: spurred cordon and guyot method
Harvest period: September
Winemaking: accurate selection of the grapes during the vintage, manual harvest in pierced boxes, fermentation at 30° C (86° F) in stainless steel tanks, long maceration (about 18 days), the extraction of the polyphenols from the peels was helped by manual wine-pressing and délestages, malolactic fermentation inside wood.
Refinement: maturation for 12 months in French oak barriques, improved in bottle for 5 months.