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 3 months aging in the bottle.
Deep ruby-red, with violet undertones.
Intense and full, it offers pleasant scents of violets, cherries, and wild berries.
Full-bodied with good balance and structure, bright cherry overtones and a soft and persistent finish.
Pairs well with traditional Italian cold cuts, in addition to bruschetta, grilled meats and fine Italian cheese.