Volume : 750ml , ABV : 14.0%
The grapes are machine harvested, gently crushed and de-stemmed. The must is vinified in vertical fermenters for about 20 days at a temperature of 82° F. After malolactic fermentation, the wine is placed in 350 liter French oak barrels and aged for 12 months. Following barrel aging, the wine spends an additional period of three months aging in the bottle.
Highly intense ruby-red.
Complex with notes of ripe red fruit accompanied by scents of spices and licorice.
Rich and medium-bodied revealing fresh and vibrant mixed berries, savory notes and milk chocolate that lead to polished tannins and a persistent, delicate finish.
Rustic pasta dishes, wild game, grilled red meats and moderately aged pecorino cheeses.