Vineyards: without use herbicides, organic agricolture
Vinification: The grapes were selected and harvested manually in early October, de-stemmed, the must was then left on the skins for 30 days in conical oak vats without temperature
control. In these days alcoholic fermentation started with indigenous yeasts and three times a day the skins were immersed in the must, punching down manually. After that it were soft
pressed and the alcoholic fermentation continued and aged without temperature control in French barriques for 24 months, always on the lees.
Visual appearance: deep ruby colour
Tasting profile: The wine is complex, with notes of black cherry, raspberry, plums, blackberries, black currants, licorice, plum, tobacco etc. On the palate notes of fresh herbs, persistent, mineral, full-bodied, medium tannins and soft finish.
Food pairing: ideal with red meats, grilled meat, rost chicken, pork, game with polenta, mushrooms, old chesses, gorgonzola, parmesan.
Aging potential: over 30 years