Vinification: 5/7 days of maceration at a temperature ranging from 25 to 30 ° C in a rotofermenter.

After racking, it is racked into steel tanks for the precipitation of the bottoms, where it remains until the end of the fermentation of the sugars and of the malolactic fermentation. It is then decanted into small used French oak barrels, where it remains for 24 months. Finally it is assembled in steel where it remains for about 6 months, at the end of which it is bottled and left to refine for about a year before being put on the market.

Organoleptic characteristics: Color: ruby red. Bouquet: aromas of ripe red fruit embellished with a touch of vanilla and a note of licorice Taste: robust, with round tannins, warm and with a good freshness to balance.

Pairings: main courses of red meat.

Origin: Italy